Greek-style Steak Wrap
Flank Steak becomes even more marvelous when marinated with Greek seasonings, grilled and then paired with feta cheese, Kalamata olives and diced veggies. Roll into a flour tortilla for the ultimate hand-held supper.
1. Combine oil, lemon juice, garlic, rosemary, oregano, salt and pepper in large sealable freezer bag. Pierce steak all over with a fork and add to bag, turning to coat; seal and refrigerate, for 8 to 12 hours.
2. Discard marinade from meat; pat steak dry with paper towel.
3. Grill steaks in a closed preheated barbecue over medium-high heat (400°F/200°C) for 10 to 12 minutes for 1 inch (2.5 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least.
4. Transfer to a cutting board and let rest for 5 minutes. Slice thinly across the grain on a 45-degree angle.
5. Dividing yogurt, steak and toppings equally, spread a spoonful of yogurt onto centre of each tortilla; add cucumber, tomatoes, olives and slices of steak to centre of each wrap. Roll up each tightly, tucking in bottom edge.
Steaks cook more evenly when flipped at least twice during grilling.
Excellent Source of: Iron, Thiamine, Niacin, Folate, Vitamin B12, Zinc, Selenium
Good Source of: Riboflavin, Choline, Phosphorus,
Source of: Potassium, Calcium, Vitamin C, Vitamin B6, Pantothenate, Magnesium
Contains: Fibre
5g Saturated Fat, 0.3g Trans Fat, 1.5g Polyunsaturated Fat, 8g Monounsaturated Fat
1 lemon
Garlic
Cucumber
1 to 2 tomatoes
Kalamata olives
Large flour tortillas
1 lb (500 g) Beef Flank Marinating Steak
Olive oil
Dried rosemary
Dried oregano
Salt
Pepper
Plain Greek yogurt or light sour cream
Crumbled feta cheese
Ingredients
Directions
1. Combine oil, lemon juice, garlic, rosemary, oregano, salt and pepper in large sealable freezer bag. Pierce steak all over with a fork and add to bag, turning to coat; seal and refrigerate, for 8 to 12 hours.
2. Discard marinade from meat; pat steak dry with paper towel.
3. Grill steaks in a closed preheated barbecue over medium-high heat (400°F/200°C) for 10 to 12 minutes for 1 inch (2.5 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least.
4. Transfer to a cutting board and let rest for 5 minutes. Slice thinly across the grain on a 45-degree angle.
5. Dividing yogurt, steak and toppings equally, spread a spoonful of yogurt onto centre of each tortilla; add cucumber, tomatoes, olives and slices of steak to centre of each wrap. Roll up each tightly, tucking in bottom edge.
Steaks cook more evenly when flipped at least twice during grilling.
Excellent Source of: Iron, Thiamine, Niacin, Folate, Vitamin B12, Zinc, Selenium
Good Source of: Riboflavin, Choline, Phosphorus,
Source of: Potassium, Calcium, Vitamin C, Vitamin B6, Pantothenate, Magnesium
Contains: Fibre
5g Saturated Fat, 0.3g Trans Fat, 1.5g Polyunsaturated Fat, 8g Monounsaturated Fat
1 lemon
Garlic
Cucumber
1 to 2 tomatoes
Kalamata olives
Large flour tortillas
1 lb (500 g) Beef Flank Marinating Steak
Olive oil
Dried rosemary
Dried oregano
Salt
Pepper
Plain Greek yogurt or light sour cream
Crumbled feta cheese
