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.

Ingredients

• 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

 Method

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 the flavors. (The sauce can be prepared up to 1 hour in advance and refrigerated.)
4. Preheat oven to 400ºF, with the rack 3 inches from the upper heat source.
5. Broil steak for about 10 minutes on each side (to a minimum internal temperature of 145ºF).  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.

Yield:  4 servings
Serving size:  3 oz steak, ½ cup yoghurt sauce

Each serving provides:  calories 181, total fat 7g, saturated fat 2g, cholesterol 36g, sodium 364mg, total fiber less than 1g, protein 21g, carbohydrates 9g, potassium 329mg