1 C cucumber, peeled, seeded, and chopped
1 C nonfat plain yogurt
2 Tbsp lemon juice
1 Tbsp fresh dill, rinsed, dried, and chopped (or 1 tsp dried)
1 Tbsp garlic, minced (about 2–3 cloves)
½ tsp salt

calories	181
Total fat	7 g
Saturated fat	2 g
Cholesterol	36 mg
Sodium	364 mg
Total fiber	0 less than 1 g
Protein	21 g
Carbohydrates	9 g
Potassium	329 mg

Directions

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.

Tip: Try serving in a sandwich with pita bread, lettuce, and tomato.
* For description of how to cut meat across the grain, see FAQs.

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^®We Can! Ways to Enhance Children's Activity & Nutrition, We Can!, and the We Can! logos are registered trademarks of the U.S. Department of Health & Human Services (HHS).

Archived page, reproduced from a 2011 copy. It is reference material, not current guidance.