Greek-style flank steak with tangy yogurt sauce

AuthorAwan
RatingDifficultyAdvanced
greek-style flank steak with tangy yogurt sauce
Yields4 Servings
Prep Time25 minsCook Time25 minsTotal Time50 mins

Ingredient

1 beef flank steak (12 oz)
For marinade:
¼ C lemon juice
1 Tbsp olive oil
2 tsp fresh oregano, rinsed, dried,
and chopped (or ½ tsp dried)
1 Tbsp garlic, minced (about 2–3 cloves)
For the yogurt sauce:
1 C cucumber, peeled, seeded,
and chopped
1 C nonfat plain yogurt
2 Tbsp lemon juice
1 Tbsp fresh dill, rinsed, dried, and
chopped (or 1 tsp dried)
1 Tbsp garlic, minced (about 2–3 cloves)
½ tsp salt

Method

For the marinade, combine lemon juice, olive oil,
oregano, and garlic in a large bowl.
2 Lay steak in a flat container with sides and pour marinade over the steak. Let the steak marinate for at
At least 20 minutes or up to 24 hours, turning several times.
3 Combine all the ingredients for the yogurt sauce.
Set yogurt sauce aside for at least 15 minutes to blend flavors. (Sauce can be prepared up to 1 hour
in advance and refrigerated.)
4 Preheat oven broiler on high temperature, with the
rack 3 inches from heat source.
5 Broil steak for about 10 minutes on each side (to a
the minimum internal temperature of 145 ºF). Let cool for 5 minutes before carving.
6 Slice thinly across the grain into 12 slices
(1 ounce each).*
7 Serve three slices of the steak with ½ cup yogurt
sauce on the side.

Ingredients

Directions

Greek-style flank steak with tangy yogurt sauce