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Back to health libraryGreek-style flank steak with tangy yogurt sauce
Makes 4 servings.
Ingredients
1 beef flank steak (12 ounces)
For marinade:
1/4 cup lemon juice
1 tablespoon olive oil
2 teaspoons fresh oregano, rinsed, dried and chopped (or 1/2 teaspoon dried)
1 tablespoon garlic, minced (about 2 to 3 cloves)
For yogurt sauce:
1 cup cucumber, peeled, seeded and chopped
1 cup nonfat plain yogurt
2 tablespoons lemon juice
1 tablespoon fresh dill, rinsed, dried and chopped (or 1 teaspoon dried)
1 tablespoon garlic, minced (about 2 to 3 cloves)
1/2 teaspoon salt
Directions
- For the marinade, combine lemon juice, olive oil, oregano and garlic in a large bowl.
- 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 in the refrigerator), turning several times.
- 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.)
- Preheat oven broiler on high temperature, with the rack 3 inches from heat source.
- Broil steak for about 10 minutes on each side (to a minimum internal temperature of 145 degrees). Let cool for 5 minutes before carving.
- Slice thinly across the grain into 12 slices (1 ounce each).
- Serve three slices of the steak with 1/2 cup yogurt sauce on the side.
Try it in a sandwich with pita bread, lettuce and tomato.
Nutrition information
Serving size: 3-ounce steak, 1/2 cup yogurt sauce. Amount per serving: 181 calories, 7g total fat (2g saturated fat), 36mg cholesterol, 9g carbohydrates, 21g protein, 0g dietary fiber, 364mg sodium.