Greek-Style Flank Steak with Tangy Yogurt Sauce


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)

Yogurt Sauce:

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

Greek-Style Flank Steak with Tangy Yogurt Sauce
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