Slow Cooker Greek Beef with Tzaziki and Orzo

I've been craving Greek food.

Possibly because we drive by a Greek restaurant every morning on the way to work.  They just started serving breakfast and have a sign guy out there in the morning.

Possibly because I've been giving tips about London to a friend who is planning an upcoming trip.  Our favorite place to eat in London is a small Greek restaurant in Notting Hill.  Great food, great atmosphere, great service.  Makes me want to go on a trip...

However, since I am likely to be on this side of the pond for a bit, I thought I'd make something Greek to tide me over.  As usual, I'm low on time, so it was my Crock Pot to the rescue!


Slow Cooker Greek Beef with Tzaziki and Orzo


Ingredients:

• 3 Pounds London Broil
• 1 Lemon
• 2 Tablespoons Olive Oil
• 1 Tablespoon Crushed Minced Garlic
• 2 Tablespoons Oregano
• Salt and Pepper to taste
• Tzaziki (see recipe below)
• 1 box Orzo (Greek pasta)

Directions:

Mix together juice of the lemon, olive oil, crushed minced garlic and 1 Tbsp oregano. Set aside.

Place the London broil in the crock pot. Sprinkle with salt and pepper.

Pour the lemon/olive oil mixture over the steak.  I also add the lemon rinds (which I remove before serving) for some additional flavor.  You don't have to do this.

Cook the flank steak on low for ten hours. Shred it.

Prepare the tzatziki below, and cook the orzo per the instructions on the box.


Place shredded London broil on a bed of orzo, and top with the tzatziki.

I loved this.  Though next time I make it, I'll probably add some hot peppers (who would ever expect that?!), I thought the flavors were just fantastic.  The lemon and the oregano blended with the beef perfectly, and the tangy and creamy tzaziki added just the right touch.




Tzaziki


Ingredients:

• 3 tbsp. olive oil
• 1 tbsp. vinegar
• 2 cloves garlic, minced finely
• 1/2 tsp. salt
• 1/4 tsp. white pepper
• 1 cup greek yogurt, strained
• 1 cup sour cream
• 2 cucumbers, peeled, seeded and diced
• 1 tsp. chopped fresh dill

Directions:

Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Using a whisk, blend the yogurt with the sour cream. Add the olive oil mixture to the yogurt mixture and mix well. Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving.

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