Real Recipes From Real Home Cooks ®
Grilled Flank Steak with Cucumber-Yogurt Sauce
"Since flank steak is relatively inexpensive, why not grill two at once? After a long soak in a bold, garlicky marinade, the first makes a great fast and easy meal. The leftover steak is great inOpen-Face Steak Sandwiches with Herbed Goat Cheese and Tomatoes,Grilled Steak and Arugula Salad with White Beans and Shiitake, andRed Onions Stuffed with Grilled Steak, Spinach, and Feta. This do-ahead sauce is an easy take on tzatziki, the Greek yogurt dip...."
INGREDIENTS
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1-1/2 cups coarsely chopped fresh flat-leaf parsley
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1/3 cup coarsely chopped fresh mint
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3 Tbs. coarsely chopped fresh rosemary
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8 medium cloves garlic, peeled
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1/4 cup fresh lemon juice (from 2 medium lemons)
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1/4 cup soy sauce
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Kosher salt and freshly ground black pepper
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1/2 cup extra-virgin olive oil
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2 flank steaks (about 3 lb. total), trimmed of excess fat
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1 English cucumber (about 3/4 lb.)
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Kosher salt
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1 cup plain yogurt, preferably Greek
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1 tsp. minced garlic
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1 tsp. cumin seeds, toasted and lightly crushed with a mortar and pestle or spice grinder
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1 tsp. finely grated lemon zest
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1/2 tsp. fresh lemon juice
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Pinch cayenne
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1/2 Tbs. extra-virgin olive oil
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Freshly ground black pepper
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