Steak Marinade — The Olive Oil Is Never Too Much

The market continues its steady climb. I had 7 showings this week and 1 offers. My reputation precedes me now — the Greek agent who tells the truth about roofs and brings food to open houses. Worse reputations exist.

Dimitri stopped by the bakery Saturday morning to eat spanakopita and tell Mama she is doing things wrong. She told him he had his chance. They argued. They ate. They loved. In that order, which is the only order this family knows.

Mama is 85 and still at the bakery at 4 AM. I do not know how much longer she will do this. I do not ask. You do not ask Voula Papadopoulos about endings. You stand next to her and roll phyllo and trust that the beginning continues as long as the hands are moving.

I made a massive horiatiki tonight — tomatoes, cucumbers, red onion, Kalamata olives, a slab of feta. No lettuce. Never lettuce. I served it with bread and olive oil — always too much olive oil, because in this family there is no such thing as too much. We ate and the conversation was easy and the evening was warm.

Sophia told me this week that she is proud of me. I was not expecting it. We were in the car, driving to Tarpon Springs for Sunday dinner, and she said Mom, I am proud of you. I said for what. She said for everything. For the bakery. For the houses. For making dinner every night even when you are tired. I gripped the steering wheel and blinked and said thank you, koritsi mou. She said do not cry. I did not cry. Much.

The horiatiki was the heart of the meal, but a salad like that deserves something alongside it with equal conviction — something bold enough to hold its own next to a slab of feta and a bowl of Kalamata olives. This is the steak marinade I reach for on warm evenings when the conversation is easy and the table feels full, even when it is not. I made it with too much olive oil, naturally, because Sophia is proud of me and some nights that deserves a proper dinner.

Steak Marinade

Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes (plus 1–4 hours marinating) | Servings: 4

Ingredients

• 1/4 cup olive oil
• 3 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1 1/2 lbs flank steak or ribeye

Instructions

1. Mix the marinade. In a bowl or large zip-lock bag, whisk together the olive oil, soy sauce, red wine vinegar, Worcestershire sauce, Dijon mustard, garlic, oregano, smoked paprika, black pepper, and red pepper flakes until fully combined.
2. Marinate the steak. Add the steak to the marinade, turning to coat on all sides. Seal or cover and refrigerate for at least 1 hour, ideally 3–4 hours. Do not marinate longer than 8 hours or the texture will suffer.
3. Bring to room temperature. Remove the steak from the refrigerator 30 minutes before cooking. Pat lightly with a paper towel to remove excess marinade so it sears rather than steams.
4. Cook the steak. Heat a grill or cast-iron skillet over high heat until very hot. Cook the steak 4–6 minutes per side for medium-rare, depending on thickness. Adjust time for your preferred doneness.
5. Rest and slice. Transfer the steak to a cutting board and let it rest for 5 minutes before slicing against the grain. Serve immediately alongside bread, olive oil, and horiatiki.

Nutrition (per serving)

Calories: 390 | Protein: 36g | Fat: 25g | Carbs: 4g | Fiber: 0g | Sodium: 620mg