Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Mediterranean-Style Flank Steak

Featured in our Backyard BBQ Guide
Scott Phillips

Servings: four to six.

This steak gets a wet rub before grilling; the oil helps the other flavors spread.


  • 2 Tbs. extra-virgin olive oil
  • 2 medium cloves garlic, minced
  • 2 Tbs. chopped fresh aromatic herbs (thyme, sage, rosemary, marjoram, or a mix)
  • 1 Tbs. kosher salt
  • 1 Tbs. ground black pepper
  • 1-1/2- to 2-lb. flank steak, trimmed of any excess fat and membrane
  • 1 recipe Chunky Tomato-Basil Vinaigrette

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 240
  • Fat Calories (kcal): 140
  • Fat (g): 15
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 55
  • Sodium (mg): 1230
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 23


  • Mix the oil, garlic, herbs, salt, and pepper in a small bowl. Rub all over the steak and let sit for about 20 min. at room temperature. Meanwhile, heat a gas grill to medium-high (you should be able to hold your hand 2 inches above the grate for 3 to 4 seconds) or prepare a medium-hot charcoal fire. If your grill has a hot spot, position the thicker end of the flank steak nearer the hottest part of the fire. Grill until medium rare, 12 to 15 min., turning the steak every 3 to 4 min. to ensure even cooking. The thickest part of the steak will register 135°F to 140°F on an instant-read thermometer. Transfer the steak to a cutting board and let it rest for 3 to 5 min. Slice across the grain, portion onto dinner plates, spoon on the vinaigrette, and serve.

Pour a light, fruity Côtes du Rhône blend, or a Grenache-based rosé.


Rate or Review


  • cozette | 11/20/2017

    Delicious! Didn't make the vinaigrette because fresh tomatoes are out of season, but it wasn't necessary.

  • grlup | 07/03/2017

    Meh. Wouldn't bother with again.

  • DaisyF | 06/05/2016

    Prepared this pretty much as directed, didn't have any shallots for the chunky tomato vinegarette, so subbed with green onions. I reserved a little of the rub and added a little more olive oil to it,and poured over the grilled steak as it was resting. This gave it a little more flavour and helped prevent any dryness. This was a wonderful way to prepare a flank steak and will do again and again.

  • Birmingham_MI_Cook | 09/10/2014

    I made this using a skirt steak and let it sit at room temp for more than an hour. I also made the tomato-basil vinaigrette to go with it. My kids snarfed this down so fast, that they thought they died and went to heaven. They asked me to make it again. I absolutely love this recipe. I used a mixture of thyme, sage, rosemary and marjoram -- all from my garden.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Santa Fe, NM (509)

Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks