Greek-Style Flank 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

Directions

• 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.