Steak Tenderloin Souvlaki Recipe

Trim and cut

Trim any excess fat or silver skin from the beef tenderloin. Cut the tenderloin into 1 to 1 1/4-inch cubes so they are uniform in size for even cooking (you should have roughly 24–28 cubes for 1.2 lbs).

Prepare marinade

In a medium bowl, whisk together the extra-virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic (use a knife to finely mince or press), dried oregano, finely chopped fresh rosemary, kosher salt, black pepper, and crushed red pepper flakes until well combined.

Marinate beef

Place the beef cubes in a resealable plastic bag or a shallow nonreactive dish. Pour the marinade over the beef, massaging it briefly so all pieces are coated. Seal the bag or cover the dish and refrigerate for at least 45 minutes up to 3 hours. (Do not marinate longer than 4 hours for tenderloin to avoid altering texture.) Bring the meat to near room temperature for 20–30 minutes before cooking.

Prepare skewers

If using wooden skewers, soak them in water for 20–30 minutes to prevent burning. Thread the marinated beef cubes onto skewers, leaving a small gap between pieces for heat circulation. Reserve any remaining marinade.

Preheat grill or broiler

Preheat a grill or grill pan to high heat (about 450–500°F / 230–260°C). If using an oven broiler, position the rack 4–6 inches from the heat source and preheat the broiler.

Oil grates

Lightly oil the grill grates or grill pan with a paper towel dipped in oil held with tongs to prevent sticking.

Cook skewers

Place skewers on the hot grill or under the broiler. Cook for 2.5–3 minutes per side, turning once, for medium-rare to medium (internal temperature about 125–135°F / 52–57°C). For medium-well, cook 3.5–4 minutes per side (135–145°F / 57–63°C). Baste once with reserved marinade during the first turn if desired, but discard leftover marinade after use.

Rest

Transfer cooked skewers to a platter and loosely tent with foil. Let rest for 5 minutes so the juices redistribute.

Squeeze fresh lemon wedges over the rested skewers. Sprinkle chopped parsley over the skewers if using. Serve immediately with warm pita and tzatziki on the side, or on a bed of rice/roasted vegetables.

If you prefer smaller servings, remove meat from skewers and slice each cube in half against the grain to ensure tenderness before serving.