Grilled Flank Steak with Cucumber Yogurt Sauce

Grilled Flank Steak with Cucumber Yogurt Sauce

½ cup coarsely chopped fresh flat-leaf parsley
1 tablespoon chopped rosemary
½ teaspoon oregano
4 garlic cloves, peeled
juice from one lemon
2 tablespoons soy sauce
½ teaspoon salt
½ teaspoon pepper
¼ cup extra-virgin olive oil
1 pound flank steak, trimmed of excess fat

1 cucumber
½ teaspoon salt
1 cup plain Greek yogurt
1 teaspoon minced garlic
1 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
Pinch cayenne
Freshly ground black pepper

8 pitas, warmed
1 tomato, chopped

Add the parsley, rosemary, oregano and garlic to a food processor and pulse until chopped. Add the lemon juice, soy sauce, salt and pepper. Stream in the olive oil with the processor running. Add the flank steak to a large Ziploc bag, pour the marinade over and refrigerate overnight.

Cut the cucumber in half lengthwise and remove the seed core. Cut each half crosswise into 1/8 inch-thick half moons and toss with salt in a medium bowl. Let sit for 10 minutes to release excess liquid. Rinse, drain, and pat dry.

In a medium bowl, combine the cucumber with the yogurt, garlic, lemon zest and juice, and cayenne. Season with salt and pepper to.

Remove the steaks from the refrigerator 1 hour prior to cooking. Prepare the grill to medium-high.
Remove the flank steak from the marinade, wipe off any excess, and season generously with salt and pepper. Grill the steaks, covered , 5 to 7 minutes. Flip the steaks and grill for 5 to 7 minutes more. Cover with foil and let rest 15 minutes.

Cut the flank steak across the grain and serve on warm pita with the cucumber yogurt sauce and sliced tomato.