Easy Greek Flank Steak

Southern Living
Wrap leftover meat tightly in foil, and refrigerate up to 2 days.
Makes 4 to 6 servings


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1 3/4 pounds flank steak
2 tablespoons olive oil
1 tablespoon Greek seasoning
Garnish: fresh flat-leaf parsley sprigs


Prep: 10 Minutes
Grill: 20 Minutes
Stand: 10 Minutes

Rub steak evenly with olive oil; sprinkle evenly with seasoning.

Grill steak, covered with grill lid, over medium-high heat (350° to 400°) 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.

Created date

August 2005