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  • Greek-Style Flank Steak With Tangy Yogurt Sauce

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

Recipe Source: Deliciously Healthy Dinners


  • 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

calories 181
Total fat 7 g
Saturated fat 2 g
Cholesterol 36 mg
Sodium 364 mg
Total fiber 0 less than 1 g
Protein 21 g
Carbohydrates 9 g
Potassium 329 mg


  • 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.
* For description of how to cut meat across the grain, see FAQs.

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