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Soulaki Steak shown served with Greek salad on homemade flatbread.

Souvlaki Steak with Lemon Chive Tzatziki

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 Time 30 minutes
Cook Time 8 minutes
Marinating time 30 minutes
Total Time 38 minutes
Servings 6 servings

Ingredients

  • 2 pounds grilling steak prime rib or strip loin are good choices

For the Souvlaki Marinade

  • 6 tbsp fresh lemon juice
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1/2 tsp kosher salt
  • 1 rounded tbsp smoked paprika
  • 1 tsp freshly ground black pepper
  • 3 cloves minced garlic

For the Lemon Chive Tzatziki

  • 3 cups Greek yogurt drained.
  • 6 inch piece of English cucumber
  • 1 teaspoon of kosher salt
  • 2 tbsp finely chopped fresh chives
  • 2 cloves minced garlic
  • 3 tbsp fresh lemon juice
  • 2 tbsp olive oil
  • pinch salt and pepper to season

Instructions

To Marinate the Steak

  1. Mix all of the marinade ingredients together and pour over the steak in a Ziploc bag.
  2. Toss the steak around well in the marinade to coat on all sides.
  3. Marinate in the fridge for 30 minutes to an hour.
  4. 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.
  5. Rest steak for5-10 minutes before thinly slicing across the grain.
  6. Serve with a Greek Salad, flatbread and tzatziki.

To prepare Lemon Chive Tzatziki

  1. 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.
  2. 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.
  3. Sprinkle 1 teaspoon of kosher salt over the diced cucumber and toss together well.
  4. 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.
  5. 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.