Issue link: https://read.uberflip.com/i/1145989
6 deliciously healthy dinners 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 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 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 in appendix C (on page 135). yield: 4 servings serving size: 3 oz steak, ½ C yogurt sauce each serving provides: calories 181 total fat 7 g saturated fat 2 g cholesterol 36 mg sodium 364 mg total fiber less than 1 g protein 21 g carbohydrates 9 g potassium 329 mg