Prep time: 25 minutes

Cook time: 25 minutes

lemon, garlic, and oregano bring out the flavors of this bold and flavorful Mediterranean dish

1

For marinade:

¼

1

2

1

For yogurt sauce:

1

1

2

1

1

½

beef flank steak (12 oz)C lemon juiceTbsp olive oiltsp fresh oregano, rinsed, dried, and chopped (or ½ tsp dried)Tbsp garlic, minced (about 2–3 cloves)C cucumber, peeled, seeded, and choppedC nonfat plain yogurtTbsp lemon juiceTbsp fresh dill, rinsed, dried, and chopped (or 1 tsp dried)Tbsp garlic, minced (about 2–3 cloves)tsp salt.-------1 For the marinade, combine lemon juice, olive oil, oregano, and garlic in a large bowl.2 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.3 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 1 hour in advance and refrigerated.)4 Preheat oven broiler on high temperature, with the rack 3 inches from heat source.5 Broil steak for about 10 minutes on each side (to a minimum internal temperature of 145 ºF). Let cool for 5 minutes before carving.6 Slice thinly across the grain into 12 slices (1 ounce each).*7 Serve three slices of the steak with ½ cup yogurt sauce on the side.