Ingredients

• 1.5 lbs flank steak
• 1 cup plain non-fat Greek yogurt
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. In a medium bowl, whisk together the Greek yogurt, olive oil, minced garlic, lemon juice, dried oregano, salt, and black pepper to create the marinade.
2. Place the flank steak in a shallow dish or a large zip-top bag. Pour the marinade over the steak, ensuring it is completely and evenly coated. Cover and refrigerate for at least 2 hours, or up to overnight for maximum tenderness.
3. When ready to cook, remove the steak from the refrigerator and let it sit at room temperature for about 15-20 minutes. Wipe off the excess yogurt marinade with a paper towel.
4. Heat a large cast-iron skillet or grill over medium-high heat. Once very hot, add the steak and sear for 5 to 7 minutes per side, depending on thickness, until it reaches an internal temperature of 135°F for medium-rare.
5. Transfer the cooked steak to a cutting board and let it rest for 10 minutes. Slice thinly against the grain before serving.