Grilled Flank Steak with Cucumber-Yogurt Sauce

Grilled Flank Steak with Cucumber-Yogurt Sauce
Photo by Scott Phillips


  • 1-½ cups coarsely chopped fresh flat-leaf parsley
  • ¼ cup soy sauce
  • 1 tsp. minced garlic
  • ½ tsp. fresh lemon juice
  • ½ Tbs. extra-virgin olive oil
  • Freshly ground black pepper
  • ½ cup extra-virgin olive oil
  • + 12 more ingredients
    • 1 tsp. finely grated lemon zest
    • 1/3 cup coarsely chopped fresh mint
    • 3 Tbs. coarsely chopped fresh rosemary
    • 1 cup plain yogurt, preferably Greek
    • Kosher salt
    • 8 medium cloves garlic, peeled
    • ¼ cup fresh lemon juice (from 2 medium lemons)
    • 1 English cucumber (about ¾ lb.)
    • Pinch cayenne
    • 1 tsp. cumin seeds, toasted and lightly crushed with a mortar and pestle or spice grinder
    • Kosher salt and freshly ground black pepper
    • 2 flank steaks (about 3 lb. total), trimmed of excess fat

Set aside 2 Tbs. of the parsley. Combine the remaining parsley with the mint, rosemary, and garlic in a food processor and pulse until finely chopped. Add the lemon juice, soy sauce, 1 tsp. salt, and 1 tsp. pepper and process until smooth. With the motor running, add the olive oil in a thin strea...

View full recipe at Fine Cooking


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