Greek Beef Salad Wrap
Greek Beef Salad 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.
Ingredients
3 tbsp (45 mL) lemon juice
1 cloves garlic, crushed
¼ tsp (1 mL) EACH crushed dried rosemary and oregano
⅛ tsp (0.5 mL) EACH salt and pepper
1 lb (500 g) Beef Flank Marinating Steak
4 large flour tortillas
1 cup (250 mL) diced cucumber
½ cup (125 mL) diced tomato
¼ cup (60 mL) plain Greek yogurt or light sour cream
⅓ cup (75 mL) sliced Kalamata olives and crumbled feta cheese
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. Grill in a closed barbecue over medium-high heat for about 10 to 12 minutes for 1 inch (2.5 cm) thick steak, turning twice or more, for medium-rare 145°F (63°C) at the least.
3. Transfer to a cutting board and let rest for 5 minutes. Slice thinly across the grain on a 45-degree angle.
4. Mound slices of steak in centre of each tortilla. Divide cucumber, tomato, yogurt, olives and feta cheese evenly among each tortilla. Roll up each tightly, tucking in bottom edge.
Notes
Steaks cook more evenly when flipped at least twice during grilling.
