Maria Menounos’ Balsamic-Marinated Grilled Flank Steak with Dilled Yogurt Sauce

Serves 4

You can Adjust the marinating time longer depending on your schedule-even let the meat marinate overnight if you have time-but 30 minutes is the minimum.


Steak
1 tablespoon balsamic vinegar
1 tabelspoon olive oil
1 clove garlic, minced
Salt and black pepper
1 1/2 punds flant steak


Sauce

3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1 small clove garlic, minced
2 tablespoons minced fresh dill
1 cup plain nonfat Greek yogurt

1. Preheat the grill to high

2. In a large reasonable bad combine the vinegar olive oil, garlic, and season with salt and pepper. Add the steak, flip to coat. Refrigerate for at least 30 minutes or overnight, flipping the bag occasionally to coat the meat. Let sit at room temperature for 30 minutes before cooking.

3. Grill the steak to the desired doneness. Let rest for 10 minutes before slicing.

4. For the sauce: In a medium bowl, whisk the 3 tablespoons oil, the lemon juice, salt, garlic, and dill. Fold in the yogurt. Serve with steak.