Souvlaki Steak with Lemon Chive Tzatziki. A great way to stretch a steak dinner into a budget friendly and flavourful family meal.
Course
Dinner
Cuisine
Greek Inspired
Keyword
souvlaki, steak, tzatziki
Prep Time30minutes
Cook Time8minutes
Marinating time30minutes
Total Time38minutes
Servings6servings
AuthorBarry C. Parsons
Ingredients
2poundsgrilling steakprime rib or strip loin are good choices
For the Souvlaki Marinade
6tbspfresh lemon juice
3tbspolive oil
2tbspbalsamic vinegar
1/2tspkosher salt
1rounded tbsp smoked paprika
1tspfreshly ground black pepper
3clovesminced garlic
For the Lemon Chive Tzatziki
3cupsGreek yogurtdrained.
6inchpiece of English cucumber
1teaspoonof kosher salt
2tbspfinely chopped fresh chives
2clovesminced garlic
3tbspfresh lemon juice
2tbspolive oil
pinchsalt and pepper to season
Instructions
To Marinate the Steak
Mix all of the marinade ingredients together and pour over the steak in a Ziploc bag.
Toss the steak around well in the marinade to coat on all sides.
Marinate in the fridge for 30 minutes to an hour.
Cook on a preheated grill at medium high heat for about 4 minutes before turning over and grilling for an additional 4 minutes on the opposite side or until the steak is cooked to your desired doneness.
Rest steak for5-10 minutes before thinly slicing across the grain.
Serve with a Greek Salad, flatbread and tzatziki.
To prepare Lemon Chive Tzatziki
Draining the yogurt removes much of the liquid and produces an end product about the consistency of thick sour cream. To drain the yogurt, line a colander with several layers of cheesecloth (or in a pinch, several large coffee filters) Pour the yogurt into the colander and place it in a large bowl or in the sink for an hour or two. this should produce about 2 cups of thick yogurt.
Peel the piece of cucumber and remove the seeds and pulp at the center with a teaspoon, then dice the outside flesh of the cucumber into small cubes of 1/8 inch or less.
Sprinkle 1 teaspoon of kosher salt over the diced cucumber and toss together well.
Let this rest for about a half hour , stirring occasionally. This process removes some of the liquid from the cucumber so that it will not water down the consistency of your finished tzatziki.
Drain all of the liquid off the diced cucumber before adding it to the drained yogurt along with all of the remaining tzatziki ingredientsMix well, cover and store in the fridge for at least a half hour before serving.