A marinated steak souvlaki with a fresh tzatziki sauce may be just the kind of meal you're looking for this summer, and Barry Parsons has a great recipe this week for you to make at home.
On this instalment of the Rock Recipes summer grilling series, check out the souvlaki steam with lemon chive tzatziki recipe.
Souvlaki steak with lemon chive tzatziki
Recipe serves 4 to 6 people.
2 pounds grilling steak, prime rib or strip loin are good choices
- 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
Mix all of the 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 four minutes before turning over and grilling for an additional four minutes on the opposite side, or until the steak is cooked to your preference.
Serve with a Greek Salad, flatbread and tzatziki.
Lemon Chive Tzatziki
- 3 cups Greek yogurt, drained
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.
- 6 inch piece of English cucumber
Peel the piece of cucumber and remove the seeds and pulp at the centre 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.
Also add to the yogurt:
- 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
- zest of half a lemon, finely grated or minced
Mix well, cover and store in the fridge for at least a half hour before serving.