Pinot Noir
Pinot Noir is a thin-skinned grape that produces light red wines. The best Pinot Noirs are fruity, earthy and spicy and very easy to drink!
Greek Flank Steak with Tzatziki Sauce Recipe
View more Beef Recipes, Grilling Recipes
Prep Time
20 min
Total Time
1 hr
Yield
Makes 6 – 8 servings
Greek food is fresh, vibrant and delicious. This Greek Flank Steak with Tzatziki Sauce recipe uses Greek seasoning and your favorite Greek dip as on the side for a richly flavored, fun to eat meal. The meal can easily feed a crowd and uses an affordable cut of meat – Flank Steak! The sauce takes a while to make it, but the end results are worth it. Be sure to make lots of sauce for dipping and serve with grilled veggies and pita bread to enjoy this meal!
Ingredients
- 1 Cucumber
- 2 cup Greek Yogurt
- 2 clove Garlic (minced)
- 1 Lemon (juiced)
- 2 Tbsp Olive Oil (divided)
- 1 Tbsp White Vinegar
- 1 tsp Salt
- 1 Tbsp Fresh Baby Dill
- 2 Leahy’s Angus Beef Flank Steak (minced)
- Greek Seasoning
Directions
Cut the cucumber in half lengthwise, and remove the seeds. Grate the cucumber, and add to a colander. Season with salt and let sit for 15 minutes to release excess moisture. Drain, press to remove more moisture, and pat dry.
Combine the cucumber, yogurt, garlic, half of the lemon juice, olive oil, white vinegar, salt, and baby dill. Mix together and set aside in the refrigerator.
Liberally season both sides of the flank steaks with the Greek seasoning. Heat your grill to medium high heat and grill the steaks for 6-8 minutes per side until the internal temperature is 135ºF. Take off grill, tent in aluminum foil, and let rest for 10 minutes.
After steak has rested, cut into strips against the grain of the meat. Squeeze the remaining lemon juice over the strips of beef. Serve with the Tzatziki sauce for dipping, grilled or sautéed onions and peppers, and pita bread. Enjoy!
