Mediterranean Grilled Steak Recipe (Freezer-Friendly)

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Fire up the grill and get cooking! But first mix up some marinade to prep this Mediterranean Grilled Steak. It’s perfect as a main dish protein or folding into pitas.

Mediterranean Grilled Steak | Good Cheap Eats

While I’m a die-hard salad girl, I also love me a good steak. My husband would usually prefer chicken or fish, go figure, but me? I’m where the beef’s at.

Over the years I’ve watched beef prices go sky high, much to my dismay. Currently, they’ve settled in an almost-comfortable range, but I’m guessing we’ll never see $1.99/lb on a regular basis again. Yes, my friends, I remember when….

One of my biggest disappointments at the butcher counter, however, has been the leaking of a Central Coast secret. Tri-tip used to be virtually unheard of outside of California. Its rise in popularity, among other factors, has also made it no longer a cheap meat. So, that means I’ve had to step outside my comfort zone and try other, more affordable cuts.

I still prefer tri-tip over all others, but I’m slowly getting the hang of other cuts, such as the flank steak or what is labeled here as London broil. Forget that London broil is really ¬†just a style of preparation. The butcher may market it that way anyway.

Mediterranean Grilled Steak | Good Cheap Eats

Once you bring your “London broil” home, be sure to marinate it. It’s one of those cuts that needs a marinade to help tenderize the fibers. This Mediterranean Grilled Steak is the perfect application. Mix up the marinade, fill a few bags, stuff them with steak, and toss them in the freezer. Then you can have grilled steak all summer long.

You can serve this Mediterranean Grilled Steak as a main dish protein along veggies and rice, or you can do like we usually do, and slice it thin against the grain and fold it into pita breads. It’s delicious served¬†like a wanna-be gyro.

Mediterranean Grilled Steak | Good Cheap Eats

About Jessica Fisher

I believe great meals don't have to be complicated or expensive. There's a better way, and it won't take all afternoon.

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  1. Laurie says:

    My first taste of tri-tip was in Lompoc many years ago. I never bought another cut of beef for the bbq after that! Unfortunately, you’re right about the prices going sky high as it’s become more popular. Now that the drought in California has been declared over maybe the cattlemen here will expand their herds again and prices will come down. I’m keeping my fingers crossed!

  2. Beth says:

    How long does Meat last in the marinade when you freeze it? Are there guidelines for how long it should stay in the freezer?

    • It depends on how cold your freezer stays. If it’s opened infrequently and stays very cold, you’ve got about two months. If it’s opened frequently, your cooling temps are compromised, so I’d go with 4 to 6 weeks.

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