lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Friday, June 20, 2014

Grilled Flank Steak with Cucumber Yogurt Sauce

Grilled Flank Steak with Cucumber Yogurt Sauce
I had never grilled flank steak before making these fajitas.  And I don't know why, it is such a perfect cut for the grill and it cooks up perfectly every time.  C was not a fan of the cucumber yogurt sauce, he thought it was too chunky, I think he was wanting something more like the tsatiki sauce served at Niko Nikos.  I loved the sauce, next time I make it I am going to toss the tomatoes in the sauce as well, since C won't be eating it anyhow.  I adapted this recipe from Fine Cooking.
Grilled Flank Steak with Cucumber Yogurt Sauce

½ cup coarsely chopped fresh flat-leaf parsley
1 tablespoon chopped rosemary
½ teaspoon oregano
4 garlic cloves, peeled
juice from one lemon
2 tablespoons soy sauce
½ teaspoon salt
½ teaspoon pepper
¼ cup extra-virgin olive oil
1 pound flank steak, trimmed of excess fat

1 cucumber
½ teaspoon salt
1 cup plain Greek yogurt
1 teaspoon minced garlic
1 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
Pinch cayenne
Freshly ground black pepper

8 pitas, warmed
1 tomato, chopped

Add the parsley, rosemary, oregano and garlic to a food processor and pulse until chopped. Add the lemon juice, soy sauce, salt and pepper. Stream in the olive oil with the processor running. Add the flank steak to a large Ziploc bag, pour the marinade over and refrigerate overnight.

Cut the cucumber in half lengthwise and remove the seed core. Cut each half crosswise into 1/8 inch-thick half moons and toss with salt in a medium bowl. Let sit for 10 minutes to release excess liquid. Rinse, drain, and pat dry.

In a medium bowl, combine the cucumber with the yogurt, garlic, lemon zest and juice, and cayenne. Season with salt and pepper to taste.

Remove the steaks from the refrigerator 1 hour prior to cooking. Prepare the grill to medium-high.
Remove the flank steak from the marinade, wipe off any excess, and season generously with salt and pepper. Grill the steaks, covered , 5 to 7 minutes. Flip the steaks and grill for 5 to 7 minutes more. Cover with foil and let rest 15 minutes.

Cut the flank steak across the grain and serve on warm pita with the cucumber yogurt sauce and sliced tomato.
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1 comment:

Carol at Wild Goose Tea said...

I am don't think I have grilled flank steak either. But I have used in quite a few times for London broil, so duh of course it would do well on the grill. I think I would be just fine with the chunky sauce.

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