steak with tangy yogurt sauce

steak with
tangy yogurt sauce

greek-style flank steak with
tangy yogurt sauce

Prep time: 25 minutes
Cook time: 25 minutes

lemon, garlic, and oregano bring out the flavors of this bold and flavorful Mediterranean dish

steak with tangy yogurt sauce
steak with tangy yogurt sauce


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 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
1 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
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
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.
Tip: Try serving in a sandwich with pita bread, lettuce, and tomato.

4 servings
serving size:
3 oz steak, ½ C yogurt sauce
each serving provides:
calories 181
total fat 7 g
saturated fat 2 g
cholesterol 36 mg
sodium 364 mg
total fiber less than 1 g
protein 21 g
carbohydrates 9 g
potassium 329 mg


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