Greek Beef Marinade for Roasts, Steaks, and Kebabs

Marinated steak

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Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Servings: 4 servings
Yield: 1/2 cup
Nutritional Guidelines (per serving)
695 Calories
55g Fat
46g Carbs
9g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 695
% Daily Value*
Total Fat 55g 70%
Saturated Fat 8g 38%
Cholesterol 0mg 0%
Sodium 28mg 1%
Total Carbohydrate 46g 17%
Dietary Fiber 3g 12%
Protein 9g
Calcium 267mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Marinade is all about flavor. It's a misconception that its purpose is to tenderize meat—in fact, it can do just the opposite in some cases and toughen it instead. This often happens with highly acidic marinades.

The trick is to keep the acidic ingredients to a minimum, and this Greek steak marinade does just that. It's a simple oil and vinegar mixture flavored with herbs and garlic that's a favorite with beef. Use it for marinating steaks, kebabs, and other cuts to be broiled or grilled. You'll end up with tender, flavorful meat with very little effort.

Prepare this marinade about four hours before you plan to cook the meat to give the beef long enough to marinate properly. This recipe makes enough marinade for about 1 to 1 1/2 pound of meat. If you're making more, simply double or triple the recipe.


  • 4 tablespoons red wine vinegar
  • 4 tablespoons extra virgin olive oil
  • 1 clove garlic (minced)
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried Greek oregano (rigani)
  • 1/4 teaspoon black pepper (freshly ground)

Steps to Make It

  1. Gather the ingredients.

  2. Whisk the red wine vinegar, olive oil, garlic, thyme, oregano, and pepper together in a small bowl.

  3. Pour the marinade slowly over the beef, making sure to cover it completely.  

  4. Refrigerate the beef and marinate for at least 4 hours before cooking.