4 ratings

Greek Marinated Flank Steak with Tzatziki

Serve steak with a Greek flair
Greek Marinated Flank Steak with Tzatziki
Photo courtesy of Wholesomelicious

Using ingredients such as olive oil, red wine vinegar, lemon juice and mint, this steak recipe has a Greek flair, served alongside homemade tzatziki sauce.

This recipe is courtesy of Wholesomelicious.


If you don't have a grill, you can cook the flank steak under the broiler following the same instructions.


For the steak

  • 2 Pounds flank steak
  • 1 Cup olive oil
  • 1/4 Cup fresh lemon juice
  • 1/4 Cup coconut aminos or soy sauce
  • 1 Tablespoon lemon zest
  • 1/4 Cup red wine vinegar
  • 1 Tablespoon Dijon mustard
  • 2 Tablespoons chopped fresh mint
  • 1 Teaspoon dried oregano

For the tzatziki

  • 3/4 Cups plain Greek yogurt (or 1/2 cup coconut cream)
  • 1/2 Cup finely chopped cucumber
  • 1/4 Cup freshly squeezed lemon juice
  • 2 Tablespoons finely chopped fresh dill
  • 2 Tablespoons chopped fresh mint
  • 1 garlic clove, crushed
  • 1 Teaspoon kosher salt


For the steak

Step 1: Place 2 pounds flank steak in a large container or dish.

Step 2: Mix together 1 cup olive oil, 1/4 cup fresh lemon juice, 1/4 cup coconut aminos or soy sauce, 1 tablespoon lemon zest, 1/4 cup red wine vinegar, 1 tablespoon Dijon mustard, 2 tablespoons chopped fresh mint and 1 teaspoon dried oregano. Pour over steak until completely covered.

Step 3: Cover steak with lid or plastic wrap and marinate in the refrigerator for at least 8 hours, up to 24 hours.

Step 4: Remove steak from fridge. Heat grill. Grill the steak for approximately 5 to 8 minutes oer side depending on desired degree of doneness, brushing occasionally with additional marinade (steak should reach a minimum internal temperature of 130F for rare, and up to 165 for well done).

Step 5: Allow steak to rest 5 to 10 minutes. Serve with tzatiki and enjoy.

For the tzatziki

Step 1: Whisk together 3/4 cup yogurt, 1/2 cup finely chopped cucumber, 1/4 cup fresh lemon juice, 2 tablespoons chopped fresh dill, 2 tablespoons chopped fresh mint, 1 teaspoon salt and 1 crushed garlic clove. Taste and season with more salt if desired.

Step 2: Serve alongside steak, or refrigerate up to 3 days (flavors will intensify).