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Greek-style flank steak with tangy yogurt sauce

Flank stake on cutting board.

Makes 4 servings.


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


  • 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.

Source: National Heart, Lung, and Blood Institute

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