JUICY ROAST BEEF PO’BOYS2 ½-3 lb. beef chuck roastGarlic cloves, thinly slicedKosher salt/black pepperVegetable oil1…
Greek Flank Steak Lettuce Wraps
| Greek Flank Steak Lettuce Wraps | Print |
Recipe By: Alice Morrow
Greek Flank Steak Lettuce Wraps
Ingredients
- MARINADE:
- ½ c. good quality olive oil
- 4 T. fresh lemon juice
- 4 T. red wine vinegar
- ¼ c. shredded red onion
- 3 T. minced garlic
- 1 T. dried oregano
- Kosher salt/black pepper
- 1 ½-2 lbs. flank steak, trimmed and lightly scored
- DRESSING:
- ¼ c. packed sliced fresh mint
- ⅓ c. plain Greek yogurt
- ¼ c. crumbled feta cheese
- Bibb lettuce leaves
- Seeded and sliced cucumbers
- Cherry tomatoes, halved
- Additional Feta cheese, garnish
Instructions
- MARINADE: Whisk together all of the ingredients for the marinade. Pour ¾ c. of the marinade into a plastic bag and add the flank steak. Marinate for 2-4 hours. The remaining marinade is for the dressing.
- Remove bag from refrigerator 30 minutes prior to grilling. Remove steak from marinade and season with salt and pepper.
- DRESSING: Take the remaining marinade, mint, yogurt and ¼ c. feta cheese in a food processor and puree. Chill.
- Preheat grill to high. Brush grill with oil.
- Grill steak to medium rare, about 4-6 minutes per side.
- Transfer meat to a board and tent with foil and let rest 5 minutes.
- Thinly slice against the grain. Then slice into bite-size pieces.
- To assemble: Overlap 2 of the Bibb lettuce leaves, then top with steak, cucumber, tomatoes, feta and drizzle dressing.
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