Greek Beef Marinade for Roasts, Steaks, and Kebabs

One of the best kitchen tricks in your arsenal should be a versatile marinade that you can use on poultry, fish, and beef with consistently succulent results. Our Greek marinade might just be all that and more, as it is easy to make, budget friendly, and can double as a dressing for fresh salads or roasted vegetables. This Greek-inspired recipe uses simple and easy-to-find ingredients to add a ton of flavor to your favorite meats, from steaks to kebabs of cubed beef or chicken, to beef or pork roasts. It's also great on fish fillets and chicken breasts—the herby flavor from rigani is spot on and not overwhelming. It pairs well with any kind of side dishes you're planning to serve, such as potatoes, salads, rice, or pasta.

Although many think that marinades are mainly used to tenderize meat, the number one goal of a good marinade is to add flavor to all sorts of meat and poultry cuts. The key is to have a balance of flavors and use them wisely, as overly marinating can, in fact, toughen the meat instead or turn it mushy. It's important 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 is enough to transform cuts that are meant to be roasted, grilled, or pan-fried. You'll end up with tender, flavorful meat with very little effort.

Plan ahead when making this marinade. Our suggestion is to allow the meat, poultry, or fish to marinate for a good amount of time: 2 to 4 hours for beef and 2 hours for chicken or fish. This recipe makes enough marinade for about 1 to 1 1/2 pounds of meat. If you're making more, simply double or triple the recipe. The mixture keeps well in the fridge, so you can make bigger batches and keep it at hand for when you need an injection of flavor. Be mindful to never reuse marinades or sauces that have been in contact with raw cuts of meat, poultry, or fish.