Greek Marinated Flank Steak with Tzatziki Sauce

Greek Marinated Flank Steak smothered in a fresh dill and mint tzatziki. Serve along side Greek Salad for a delicious and light summer dinner! A dairy-free option makes this recipe Paleo and Whole30 approved.

**This post has been updated with new photos**

I LOVE grilling season!!! Spring and summer time means that I marinate, and the husband grills. It’s the perfect arrangement! Flank steak is one meat that is a nice occasional treat and variation from our traditional chicken and vegetable regimen. It’s also one the kids always look forward to. I have a few flank steak marinades that I love, but this one is particularly my favorite because it reminds me of our family trip to Greece.

After our recent trip to Greece, I’ve been thinking about all the delicious meals we ate. Beef Souvlaki was one of our favorites and I wanted to bring the taste of our vacation to our home! Souvlaki is kabob style, but because I love the cut of a flank steak, I chose to nix the kabobs. The marinade is a tangy blend of lemon, Dijon mustard, red wine vinegar, and spices. For best results, marinade a full 24 hours. The Tzatziki is easily thrown together while your meat is on the grill. I have included a dairy-free option so that my husband and I could enjoy this on Whole30. It pairs so well with my Cauliflower Rice Tabbouleh!

For a crowd pleasing dinner, serve with a traditional Greek Salad or with my Cauliflower Rice Tabbouleh. Another option with this dinner is to wrap everything in a pita for a gyro type sandwich.

Hungry for More? Subscribe to get free weekly meal plans delivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Greek Marinated Flank Steak with Tzatziki

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 -6

Author Amy

Print

Ingredients

• For the beef:
• 2 lbs Flank Steak
• 1 cup olive oil
• 1/4 cup fresh lemon juice
• 1/4 cup coconut aminos or soy sauce
• 1 tbsp lemon zest
• 1/4 cup red wine vinegar
• 1 tbsp Dijon mustard
• 2 tbsp fresh chopped mint
• 1 tsp dried oregano
• For the Tzatziki:
• 3/4 cup plain Greek yogurt or 1/2 cup coconut cream*
• 1/4 cup fresh lemon juice
• 1/2 cup finely chopped cucumber
• 2 tbsp chopped fresh dill
• 2 tbsp chopped fresh mint
• 1 clove garlic crushed
• 1 tsp salt

Instructions

1. Prepare your meat: place your flank steak in a large container or dish (I use a 9x9 baking dish). Mix the remaining ingredients and pour over steak until completely covered. Marinade for at least 8 hours, up to 24 hours.
2. Heat up your grill. Grill approximately 5-8 minutes per side (depending on how you like your meat cooked).
3. While meat is grilling, make your tzatziki sauce. Whisk together all ingredients, salt to taste.
4. To cut meat, slice on the diagonal against the grain.
5. Serve hot with Tzatziki and Greek salad or with my Cauliflower Rice Tabbouleh

Recipe Notes

Use the Coconut Cream for a Paleo or Whole30 option