Greek Marinated Flank Steak With Tzatziki
Greek Marinated Flank Steak With Tzatziki
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.
Prep Time
10
minutes
Cook Time
15
minutes
Servings
4
servings
Total time: 25 minutes
Ingredients
- 2 pound 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 tablespoon chopped fresh mint
- 1 teaspoon dried oregano
- 3/4 cup plain greek yogurt (or 1/2 cup coconut cream)
- 1/2 cup finely chopped cucumber
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoon finely chopped fresh dill
- 2 tablespoon chopped fresh mint
- 1 garlic clove, crushed
- 1 teaspoon kosher salt
Directions
- Place 2 pounds flank steak in a large container or dish.
- 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.
- Cover steak with lid or plastic wrap and marinate in the refrigerator for at least 8 hours, up to 24 hours.
- 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).
- Allow steak to rest 5 to 10 minutes. Serve with tzatiki and enjoy.
- 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.
- Serve alongside steak, or refrigerate up to 3 days (flavors will intensify).