
Ingredients
- 2 lbs Flank Steak
- 2 tbsp Olive oil
- 1/4 cup Fresh lemon juice
- 1/4 cup Coconut aminos
- 1 tbsp Lemon zest
- 1/4 cup Red wine vinegar
- 1 tbsp Dijon mustard
- 2 tbsp Fresh mint Chopped
- 1 tsp Dried oregano
- 1/2 cup Water
Tzatziki
- 1/2 cup Coconut Cream or 1/2 cup plain greek yogurt
- 1/4 cup Fresh lemon juice
- 1/2 cup Cucmeber Finely chopped
- 2 tbsp Dill Chopped
- 2 tbsp Mint Chopped
- 1 clove Garlic Crushed
- 1 tsp sea salt
Instructions
- Prepare your meat: place your flank steak in a large container or dish (I use a 9×9 baking dish).2 lbs Flank Steak
- Mix all marinade ingredients and pour over steak until completely covered. Marinate for 8-24 hours.2 tbsp Olive oil , 1/4 cup Fresh lemon juice , 1/4 cup Coconut aminos, 1 tbsp Lemon zest, 1/4 cup Red wine vinegar , 1 tbsp Dijon mustard, 2 tbsp Fresh mint, 1 tsp Dried oregano
- Heat grill. Grill approximately 5-8 minutes per side (depending on how you like your meat cooked).Continue to baste the meat with additional marinade while cooking to enhance the flavor.
Make Tzatziki Sauce
- Whisk all ingredients together. Add salt to taste1 tbsp Lemon zest, 1/4 cup Red wine vinegar , 1 tbsp Dijon mustard, 1/2 cup Coconut Cream, 1/4 cup Fresh lemon juice, 2 tbsp Dill, 2 tbsp Mint, 1 clove Garlic, 1 tsp sea salt, 1/2 cup Cucmeber
- Slice meat on the diagonal against grain.2 lbs Flank Steak
- Serve hot with Tzatziki and Greek Salad!1/2 cup Coconut Cream
Nutrition
Serving: 4oz | Calories: 269kcal | Carbohydrates: 9g | Protein: 24g | Fat: 15g