Persian Marinade Steak w/ Whole Wheat Basmati Rice

We promised a Persian dish, so here it is! We marinated 1.5 lbs lean strips of flank steak overnight in 1 container of plain Greek yogurt, 1/2 chopped onion, 2 tsps of lemon juice, 2 tsps of olive oil, 1/4 tsp of saffron dissolved in 2 tbsp hot water, a bit of paprika and some salt and pepper. Mix everything up and place in a ziploc bag in the fridge for at least 12 hours or more (we did 24 hours). When you are ready to eat, cook basmati rice in 2 cups of boiling water, reduce heat once boiling and let cook with a lid until all water is evaporated, while the rice is cooking remove the strips of meat and place on a grill. Grill till happy with doneness of meat (we like medium rare). Cut up cucumbers and tomato and add a bit of feta and a tiny bit of vinaigrette and mix. Serve each plate (makes about 4 servings) with a dollop of plain Greek yogurt and enjoy!