Great Greek flank steak

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5 min


4 to 6 servings

* PLUS Grilling Time: 10 minutes, Marinating Time: 480 minutes
Great Greek flank steak

Andreas Trauttmansdorff


  • 1 to 1.25 kg flank steak
  • 1/2 cup bottled Greek-style vinaigrette


  • Place steak in a large plastic bag. Shake dressing to mix up spices, then measure out 1/2 cup (125 mL). Pour over steak. Push meat down into dressing, then squeeze out as much air as you can from bag. Seal with an elastic band as close to meat as possible. Place bag in a bowl. Refrigerate at least 8 hours, preferably overnight.
  • Lightly oil grill and heat barbecue to medium-high. Remove steak from dressing and place on grill. Save dressing. For medium-rare steak, barbecue, uncovered, 5 to 6 minutes. Brush with dressing and turn over. Discard dressing. Grill until steak gives slight resistance when pressed, 5 to 6 more minutes. Let stand 5 minutes. Thinly slice.

Nutrition (per serving)

  • Calories
  • 283,
  • Protein
  • 33.8 g,
  • Carbohydrates
  • 0.7 g,
  • Fat
  • 15.1 g,

Bottled Greek salad dressing makes a super no-fuss marinade for steak.

Cooking Indoors?

Preheat oven broiler. Place steak on a broiler pan about 4 inches (10 cm) from broiler. Broil 6 minutes. Turn. Baste. Broil 4 to 6 more minutes for medium-rare.