By Sarah Copeland
- Total Time
- 20 minutes, plus marinating
- Rating
- 5(215)
- Notes
- Read community notes
Any steak benefits from a quick marinade, but especially a flank steak. Fairly tender on its own, it becomes its best self when bathed in oil laced with lemon, garlic and coriander. The trick here is to set aside a teaspoon of this potent marinade to stir into yogurt, to dollop or serve alongside. This marinade and the garlic yogurt also work well on chicken or pork, tossed with almost any grilled vegetable or even drizzled over toast. The salad, made from long strips of carrots, isa light, sophisticated side that's as at home on yourTuesdaynight table as it is at weekend brunch.
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Ingredients
Yield:4 servings
- 1lemon
- 1½teaspoons kosher salt
- ½teaspoon black pepper
- 4garlic cloves, pressed or minced
- 1teaspoon ground coriander
- ½cup full-fat plain Greek yogurt
- ⅓cup olive oil
- 1¼pounds flank steak
- 4large carrots
- ⅓cup walnuts, toasted
- ¼cup roughly chopped dill
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
530 calories; 39 grams fat; 9 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 7 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 35 grams protein; 690 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Zest the lemon and combine zest in a bowl with 1 teaspoon salt, the pepper, garlic and coriander, and rub with your fingers to make an even paste. Stir 1 teaspoon mixture into yogurt, and set aside. Pour 3 tablespoons olive oil over the remaining mixture. Rub on both sides of the steak; place the steak in a bowl or a large resealable bag and set aside for 30 minutes, or refrigerate up to overnight.
Step
2
Meanwhile, make the salad: Juice the lemon into a large bowl, and whisk together with the remaining 2 tablespoons olive oil and ½ teaspoon salt. Shave the carrots into the bowl with a vegetable peeler or a mandoline, making long, thin shavings (like ribbons). Toss together with the dressing and walnuts and set aside while you grill the steak.
Step
3
Light the grill or heat the broiler. Remove the steak from the marinade and brush off any excess. (A dry steak yields a better, crisper sear.) Grill the meat over direct heat until char lines appear and meat is done to taste, 5 minutes per side for medium-rare, or broil until charred, 3 to 5 minutes per side.
Step
4
Let the meat rest for 5 minutes before slicing against the grain. Toss the dill with the carrot salad. Spread a thin layer or a dollop of lemon-garlic yogurt on each plate, and top with the steak and salad.
Ratings
5
out of 5
215
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Cooking Notes
deborah
Made the carrot salad for my 13 year old. And she’s asking for it again. This is a good recipe.
Michael
A better gauge of a quality recipe could not be described.
Chatulim9
you didn't use the cut of meat, or the carrot salad. all you're telling us is that you liked the marinade.
Krausova
Used marinade on roast lamb. Yumme in my tummy
Kate
Had to sub flat iron steaks. It was absolutely delish. DH was ecstatic about the carrots! A keeper for sure.
Bryan
Yup yep! Pretty great flavor combination. Except, I didn't get to try with dill. Used tarragon as the sub.
TBlankley
Even using a boneless chuck steak out of the freezer, this rub was delicious. I also chose to use an alternative side dish instead of the carrot salad. I used Martha Rose Shulman's Grilled Peppers with Garlic Yogurt instead. The aroma of the peppers as they cooked was an added benefit!
Katelin
This just did not turn out well for me. The carrot salad was too tart/acidic and the steak was tough on the outside (but I've never cooked steak via broiler before). I was really looking forward to this one. Bummer.
Katrina
Excellent flavor combo and very easy to put together. I rubbed the marinade on the steak and let it cook in the sous vide for 7 hours at 129 degrees F. The garlic flavor really penetrated the meat this way and made it much more tender. I also used tarragon in place of the dill. Big winner with the whole family!
JJ
YUM! I loved the carrot salad so much. The flavors were fabulous. Easy weeknight meal that I will definitely make again.
BH902
This is the first negative review I've ever left on this site. I followed the directions exactly and like all the ingredients, yet I found the flavor combination to be clunky and too acidic. The dill got lost and the toasted walnuts were too strong. The textures didn't go together at all either. As three different dishes, maybe, (yogurt, steak and carrots) but together this was a mess.
Christina
Absolutely delicious! The lemon dressing with the yogurt is a lovely combination. Would work well with a London broil or skirt steak. For visual interest, use purple carrots and mix in some spring greens.
mo
Seriously one of my go to recipes! It presents so well,creates a really fancy plate with the colors. I love that the dish can prepped the night before and the left over yogurt white dip pairs great with a cheese platter, tomatoes, cucumber, the works! The coriander was a WOW moment. The simplicity of the spice, salt lemon and garlic takes my breath away every time. I just need suggestions on other foods to use the marinate on, that is not red meat or pork.
susan j
A keeper! Sliced carrots lengthwise using Cuisinart so I’ll ake it again.
Betsy
Delicious, easy, make-ahead friendly! Colorful, too, and definitely a keeper. I scored the flank steak before marinading to make sure the flavors were as infused as possible. Ended up topping with a Chimichurri from Trader Joe's (only b/c I had it and it was about to expire) but it was a wonderful accompaniment on top of the steak, very complimentary to the flavors and another touch of color.
Rahelma
Fantastic recipe, little effort for beautiful meal w excellent fresh flavor. Marinade transforms basic cut of meat. We have made this multiple times over past months.
The Thyme Savor
The carrot walnut salad was not a compliment in our eyes. Won’t do that again but the marinade was soooo spectacular it’s a keeper!!!!! So easy too.
Jo L.
Even my carrot-averse husband loved this. The yogurt sauce makes it.
MSWIS
This is delicious. Salad is easy and so good. Elegant enough for a dinner party, perfect for an easy family meal.
kate
Have made this twice and is to die for. Served with roasted potatoes and chimichurri on the side to complement the yogurt. Delicious!
Bellaverdi
Had to use flat iron. Quick and delicious. On regular rotation.
LindaL
Really good, great flavors, although I used the David Tanis technique of cooking the flank steak in a cast iron pan in the oven.
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