Skip to content past banner and navigation links

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
Prep time Cook time Yields Serving Size
25 minutes 25 minutes 4 servings 3 oz steak, ½ C 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

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.

Keep the Beat is a trademark of the U.S. Department of Health and Human Services.