Cook Once, Eat Twice: Grilled Flank Steak

Fire up your grill for this simple marinated flank steak. It's delicious the first night with a cool cucumber-yogurt sauce; then use the leftovers in open-faced sandwiches, a rustic arugula salad, or Mediterranean stuffed onions. Since flank steak is relatively inexpensive, why not grill two at once? After a long soak in a bold, garlicky marinade, the first makes a great fast and easy meal, while the leftover steak is great in Open-Face Steak Sandwiches with Herbed Goat Cheese and Tomatoes, Grilled Steak and Arugula Salad with White Beans and Shiitake, and Red Onions Stuffed with Grilled Steak, Spinach, and Feta. This do-ahead sauce is an easy take on tzatziki, the Greek yogurt dip.Serves four.