Tzatziki Sauce with Dill & Parsley

A classic Mediterranean condiment, reimagined as a high-protein dipping sauce for grilled beef. Whole milk Greek yogurt forms a rich, tangy base that carries bright dill, fresh parsley, and lemon zest beautifully. Make it the day before and the flavors deepen further -- it keeps up to one week in the refrigerator.

Total Time: 10 minutes

Servings: 4 (makes approximately 1 cup)

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Tzatziki Sauce Ingredients

• 1 cup whole milk plain Greek yogurt

• 1 English cucumber, peeled, halved lengthwise, seeds removed

• 2 cloves of garlic, finely grated with a microplane

• 1 teaspoon kosher salt

• ¼ cup fresh dill, destemmed and chopped

• ¼ cup fresh parsley, destemmed and chopped

• Zest of 1 small lemon, finely grated with a microplane

• Olive oil for drizzling

  
  

Instructions:

1. Grate cucumber on large holes of a box grater, then place in center of a clean kitchen towel. (Why: wringing out moisture prevents the Tzatziki sauce from becoming watery.)

2. Twist towel tightly and wring out as much moisture as possible from cucumber.

3. Add cucumber and all remaining ingredients except olive oil to bowl of a small food processor.

4. Pulse until well combined.

5. Transfer to a serving bowl, drizzle with olive oil, and serve alongside grilled steak.