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Greek-style Flank Steak with Tangy Yogurt Sauce


1 beef flank steak (12 ounces)

For Marinade:

1/4 cup lemon juice
1 tablespoon olive oil
2 teaspoons fresh oregano, rinsed, dried and chopped (or ˝ teaspoon dried)
1 tablespoon garlic, minced (about two to three 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 two to three cloves)
1/2 teaspoon salt


  • For the marinade, combine lemon juice, olive oil, oregano and garlic 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 20 minutes or up to 24 hours, turning several times.
  • 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 one hour in advance and refrigerated.)
  • Preheat oven broiler on high temperature, with the rack three inches from heat source.
  • Broil steak for about 10 minutes on each side (to a minimum internal temperature of 145°F). Let cool for five minutes before carving.
  • Slice thinly across the grain into 12 slices.
  • Serve three slices of the steak with a half cup yogurt sauce on the side.

Makes 4 servings.

Serving size: 3 ounces steak, 1/2 cup yogurt sauce

Nutrition information per serving: Calories 181; total fat 7; 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.

Source: Recipe courtesy of Keep the Beat™, National Heart, Lung, and Blood Institute.

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Did You Know?

Fruits and vegetables do not contribute significantly to our daily sugar and sodium intake, regardless of the form in which they are consumed. In fact, all canned, frozen, and dried fruits contribute less than two percent of the added sugar in most North Americans’ diets, and vegetables add less than one percent of the sodium.

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