Fire up the grill and get ready for a Mediterranean feast!

This juicy steak is marinated in olive oil, lemon juice, garlic, oregano, and a touch of cumin, then grilled to perfection and sliced thinly. Each bite is bursting with vibrant, sunny flavors that will transport you straight to the shores of the Mediterranean.

Serve it with warm pita, a fresh tomato salad, and a sprinkle of fresh herbs.

Perfect for summer nights, backyard barbecues, or any time you’re craving something juicy, zesty, and unforgettable!

Tip: Let the steak rest before slicing to keep it tender and juicy.Who’s ready to fire up the grill and bring a taste of the Mediterranean to your table?

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

2 pounds flank steak, skirt steak, or bavette steak

4 tablespoons olive oil

Juice of 2 lemons

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon ground cumin (optional, but adds a nice warmth)

Salt and freshly ground black pepper

Fresh parsley, chopped (for garnish)

Directions

In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, cumin, salt, and pepper.

Place the steak in a shallow dish or zip-top bag and pour the marinade over it. Massage to coat well.Cover and refrigerate for at least 1 hour (up to 8 hours for maximum flavor).

Grill the Steak:Heat a grill or grill pan over high heat.Remove the steak from the marinade, letting excess drip off.

Grill for about 4-6 minutes per side, depending on thickness, until cooked to desired doneness (medium-rare is about 130°F/54°C internal temperature).

Rest and Slice:Let the steak rest for 5-10 minutes on a cutting board.Slice thinly against the grain.

Arrange on a platter and sprinkle with fresh parsley.Serve with lemon wedges, warm pita or flatbread, and a simple tomato salad or tzatziki.