- 12 oz flank Beef Steak
Ingredients for Marinade
- 2 teaspoons fresh Oreganochopped
- 1 tablespoon Garlicminced
- 1/4 cup juice from a Lemon
- 1 tablespoon Olive Oil
Ingredients for yogurt sauce
- 1/2 medium Cucumber
- 1 cup non-fat Plain Yogurt
- 2 tablespoons juice from a Lemon
- 1 tablespoon Fresh Dillchopped
- 1 tablespoon Garlicminced
- 1/2 teaspoon Salt
- Instead of fresh oregano, use 1/2 teaspoon dried Oregano
- Instead of fresh dill, use 1 teaspoon Dried Dill
For dish design (choose one or combined)
- 3 leaves from Lettuceoptional
- 2 leaves from fresh Spinachoptional
- 3 medium Asparagusoptional
Mediterranean cuisine offers a new taste in our homes, and Greek culinary art is the best way to start. When it comes to marinade, one of the best recipes is Greek Beef Flank Steak with Yogurt Sauce. It has that Mediterranean taste with a tangy flavor, one that cannot be forgotten easily, especially when it is cooked in your own kitchen.
Content on this page…
- Did you Know?
- About Marinated Greek Beef Flank Steak with Yogurt Sauce recipe
- What makes Greek cuisine so special?
- Can I freeze or refrigerate the Greek Beef Flank Steak with Yogurt Sauce?
- Recipe Instructions (Steps for Marinated Greek Beef Flank Steak with Yogurt Sauce) ↓
As a Mediterranean cuisine lover, especially their spices, one thing is for sure: the best-marinated dishes come from islands, and the Greek cuisine always had that bonus flavor. Greek Beef Flank Steak is one of the greatest dishes that use a marinade and goes very well with a tangy yogurt sauce. If you want to separate them, you will not be able to taste the true flavor of this type of preparation and you will omit a very important part of this recipe. I have seen many recipes on the internet that use only the marinade or only tangy yogurt sauce (similar to tzatziki), which is a mistake! You can’t have a Greek recipe without these two components, at least not this recipe! Regarding the Marinated Greek Beef Flank Steak with Yogurt Sauce, the ingredients are simple, but you need to have medium skills to do it right the first time, therefore, I hope my steps will help you achieve the best flavor for this dish. To make the best of it, instead of serving with simple bread, you can serve in a sandwich with pita bread, lettuce, and tomato. This will make the Greek Beef Flank Steak with Yogurt Sauce like a Souvlaki, but with a better taste and greater flavor.
I don’t know where to start because I can talk about it all day long. I think I’m attracted by Greek cuisine because of taste, simplicity, simple ingredients, and of course, cooking techniques that have not changed much since several centuries ago. Since lemons and olives grow abundantly in Greece, these are used in almost all preparations as ingredients. Moreover, olive oil is one of their unique ingredient that took over the vegetable one, an ingredient that we, US citizens, are using in most of our dishes and I also recommend it in almost all my recipes. Therefore, Greek cuisine has the freshest, simple, yet tasty dishes from the Mediterranean cuisine.
In order to refrigerate or freeze the Greek Beef Flank Steak, make sure the tangy Yogurt Sauce isn’t yet mixed up. This way, you can refrigerate the dish up to a week, or freeze it for up to 2 months. If you decide to refrigerate the whole dish (with yogurt sauce included), the refrigeration can be made for up to 3 days and freeze for up to 3 weeks. Some of my users said they refrigerated the whole dish for a week, and it is true, you can… there is a ‘but’ though… the yogurt sauce will have a different taste than the first 3 days and this will be a discomfort. If your taste buds don’t mind, you can refrigerate it for up to a week. If you are asking me how I do it, I’ll tell you to prepare the marinade and the Greek flank steak, then freeze / refrigerate them. When you decide to serve it, make the yogurt sauce on spot.
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Prepare the Mediterranean Marinade and sink the beef steak
For the Mediterranean marinade, combine lemon juice, olive oil, fresh oregano (rinsed, dried, and chopped), and garlic (minced) 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 one hour, but better let it 24 hours, turning several times.
Prepare the tangy yogurt sauce
Combine cucumber (peeled, seeded, and chopped), plain yogurt (Greek brand is recommended), lemon juice, fresh dill (rinsed, dried, and chopped), minced garlic (about 3 medium cloves), and salt. Set yogurt sauce aside for at least 30 minutes to blend flavors. The sauce can be prepared up to 1 hour in advance and refrigerated.
Broil the beef flank steak
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 ºF). Let IT cool for at least 5 minutes before carving.
Slice thinly across the grain into 12 slices (1 ounce each). Serve three slices of the steak with ½ cup yogurt sauce on the side. You can make a better dish design by adding lettuce, spinach or asparagus over the meat (like in the picture). Enjoy!