Easy Greek Flank Steak
Prep: 10 min., Grill: 20 min., Stand: 10 min. Wrap leftover meat tightly in foil, and refrigerate up to 2 days.
1 3/4 pounds flank steak
2 tablespoons olive oil
1 tablespoon Greek seasoning
Sour Cream-Cucumber Sauce (optional)
Garnish: fresh flat-leaf parsley sprigs
Rub steak evenly with olive oil; sprinkle evenly with seasoning.
Grill steak, covered with grill lid, over medium-high heat (350Â° to 400Â°) 10 minutes on each side or to desired degree of doneness. Let stand 10 minutes; cut diagonally across the grain into thin strips. Serve with Sour Cream-Cucumber Sauce, if desired. Garnish, if desired.
Note: For testing purposes only, we used Cavender’s All Purpose Greek Seasoning.
Yield: Makes 4 to 6 servings