Grilled Greek Skirt Steak with Lemon-Oregano Marinade

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Tender skirt steak marinated in bright lemon juice and fragrant oregano, then grilled to juicy perfection, served with a side of traditional Greek potatoes. This Greek recipe, ready in about 55 minutes, pairs skirt steak, fresh lemon juice, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds skirt steak
• 1/4 cup fresh lemon juice
• 3 tablespoons extra virgin olive oil
• 2 teaspoons dried oregano
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups Greek potatoes, cut into wedges
• 2 tablespoons fresh parsley, chopped

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Instructions

1. Step 1: In a medium bowl, whisk together 1/4 cup fresh lemon juice, 3 tablespoons extra virgin olive oil, 2 teaspoons dried oregano, 3 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper until well combined.
2. Step 2: Place 1.5 pounds of skirt steak in a large zip-top bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours or overnight to allow the flavors to infuse.
3. Step 3: Preheat your grill to medium-high heat (about 400°F). Remove the steak from the marinade and let excess drip off. Grill the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness.
4. Step 4: While the steak cooks, toss 4 cups of Greek potato wedges with 2 tablespoons olive oil, salt, pepper, and a sprinkle of oregano. Roast in a preheated oven at 425°F for 30-35 minutes, turning halfway through, until golden and crispy.
5. Step 5: Let the steak rest for 5 minutes before slicing thinly against the grain. Serve with the roasted potatoes sprinkled with 2 tablespoons chopped fresh parsley.