This is a Mediterranean version of an old cowboy classic. Interestingly, my Dad worked as a butcher in Chicago back in the 1960’s and they’d use Flank steak for hamburger because no one would buy it. Then in the 1980’s, yuppie chefs discovered the wonders of what cowboys have known for hundred’s of years and now Flank steak is one of the more expensive beef cuts…not that any beef cut is worth what they’re charging these days, but if I’m gonna sell my gold fillings for a pound of beef this is the one I’d get.
Ingredients
- 2 lbs Flank steak – get the already aged stuff in the reduced meat bin
- Marinade
- 4 oz Greek yogurt – unflavored
- 2 Garlic cloves – diced
- 1 TBL Olive oil
- 0.5 tsp Kosher salt
- 0.25 tsp Black pepper
- Sauce
- 4 oz Greek yogurt
- 1 TBL chopped chives – or 1 tsp dried
- 0.25 tsp Kosher salt
- 0.25 tsp Black pepper
Process
- Mise en Place: Measure and prepare your ingredients prior to starting.
- Make marinade
- Mix all the ingredients together.
- Brush on both sides of steak with the marinade.
- Cover steak and marinade at least 4 hrs in the fridge – 24 hrs is better.
- Remove steak from fridge and place on counter for 30 mins to warm.
- Fire up big Berhta and let the grates get good and hot.
- Make Sauce
- Mix all the ingredients together and let rest on counter.
- Wipe excess marinade from steak.
- Grill steak ~5 mins per side and then rest on counter 10 mins to retain juices.
- Slice steak against the grain in 0.5″ pieces that you arrange like tipped over dominoes.
- Drizzle sauce over the meat and serve. Optionally sprinkle more chives or parsley flakes on top.
