1/4 cup lemon juice
1 tbsp olive oil
2 tsp fresh oregano, rinsed, dried and chopped
1 tablespoon garlic, minced (2-3 cloves)
1 beef flank steak (12 oz)
1 cup cucumber, peeled, seeded and chopped
1 cup nonfat plain yogurt
2 tbsp lemon juice
1 tbsp fresh dill, rinsed, dried and chopped
1 tbsp garlic, minced (2-3 cloves)
1/2 tsp salt
To make marinade: In large bowl, combine lemon juice, olive oil, oregano & garlic.
Lay steak in flat container with sides & pour marinade over steak. Marinate at least 20 minutes, or up to 24 hours, turning several times.
To make yogurt sauce: Combine cucumber, yogurt, lemon juice, dill, garlic & salt. Set yogurt sauce aside at least 15 mins. to blend flavors. Sauce can be prepared up to 1 hr. in advance & refrigerated.
Preheat broiler to high with rack 3 inches from heat source.
Broil steak about 10 minutes on each side to minimum internal temperature of 145 F. Let cool
5 mins. before carving.
Slice thinly across grain into 12 slices, Add yogurt sauce on top or on the side.
Tip:Can serve in sandwich with pita bread, lettuce and tomato.
Recipe courtesy of the National Heart, Lung, and Blood Institute