Greek-style Flank Steak with Tangy Yogurt Sauce

Makes 4 Servings


1 beef flank steak (12oz)

For marinade:

1⁄4 cup lemon juice

1 tablespoon olive oil

2 teaspoon fresh oregano, rinsed, dried, and chopped (or 1⁄2 teaspoon dried)

1 tablespoon garlic, minced (about 2–3 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 2–3 cloves)

1⁄2 teaspoon salt


  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. For the yogurt sauce, combine all the ingredients. 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°F). 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 1⁄2 cup yogurt sauce on the side.

Nutritional information

Per serving: 181 calories, 7g Total Fat, 2g Saturated Fat, 36mg cholesterol, 364mg sodium, Less than 1g Total Fiber, 21g protein, 9g carbohydrates, 329mg potassium


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