Greek Skirt Steak

5 from 1 vote

Bright and sharp from lemon and packed full of robust herbal notes of oregano and rosemary, this is a delicious take on a Greek-inspired steak. You can scale up the marinade and rub and make some delicious beef ribs this way as well. I like to cook the ribs low and slow at about 250ºF for 2 1/2-3 hours before quickly broiling or grilling them to finish. Serve this with fresh lemon slices.

Course Main Course

Cuisine Greek

Keyword beef, dairy-free, dinner, egg-free, flank steak, greek, lunch, mediterranean, nightshade-free, nut-free, oregano, ribs, rosemary, skirt steak, steak

Prep Time 10

Cook Time 10

Total Time 1

Servings

Calories 433kcal

Author Jenny Ross

Ingredients

Marinade

1 pound skirt steak or flank steak
1/4 cup lemon juice or red wine vinegar
1/4 cup avocado oil
2 cloves garlic
3 tablespoons gluten-free soy sauce or coconut aminos to taste
1/2 teaspoon oregano dried
1/2 teaspoon rosemary dried
1/2 teaspoon thyme dried,
1/8 teaspoon pepper fresh ground
1/4 cup Italian parsley
zest of 1 lemon

Steak

1 pound skirt steak, or flank steak

Herb Rub

3 tablespoons gluten-free soy sauce or coconut aminos
3 garlic cloves minced
1/4 teaspoon oregano dried
1/2 teaspoon rosemary

Get Recipe Ingredients

Instructions

Combine all marinade ingredients in a small blender and blend until well combined. Add to the steak and marinate at room temperature for at least 30 minutes, or refrigerated for 4-6 hours, and up to overnight.
When ready to cook, preheat your oven’s broiler and prepare a rimmed baking sheet with foil. Rub the foil with a bit of oil to prevent sticking. Remove the steak from the marinade and place onto the prepared sheet. Drizzle with soy then rub with garlic, oregano, and rosemary. Broil on high for 4-5 minutes per side. Remove from oven and allow the steaks to rest for 10 minutes before slicing against the grain.

Notes

You can also cook the steak on the stovetop, if you prefer. To do so, heat a large cast iron pan over medium-medium high. When hot, add a bit of avocado oil and when the oil is hot, add the skirt steak, pressing to ensure good contact with the pan for the best sear. Cook for about 3 minutes per side for medium-rare, or until desired doneness. Let the steak rest for 10 minutes before slicing against the grain for the most tender result. You can also grill the steak over high heat until cooked to your liking.

Nutrition if made as 3 servings: Calories: 288 cal, Carbs: 2g, Fiber: 1g, Fat: 16g, Protein: 35g, Protein:Energy Quotient [calories]: 1.39

Protein:Energy Quotient [calories]: 1.39

Nutrition