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Greek Flank Steak Lettuce Wraps

Greek Flank Steak Lettuce Wraps

Greek Flank Steak Lettuce Wraps

Greek Flank Steak Lettuce Wraps

Greek Flank Steak Lettuce Wraps
 
Greek Flank Steak Lettuce Wraps
Recipe By:
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
  1. 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.
  2. Remove bag from refrigerator 30 minutes prior to grilling. Remove steak from marinade and season with salt and pepper.
  3. DRESSING: Take the remaining marinade, mint, yogurt and ¼ c. feta cheese in a food processor and puree. Chill.
  4. Preheat grill to high. Brush grill with oil.
  5. Grill steak to medium rare, about 4-6 minutes per side.
  6. Transfer meat to a board and tent with foil and let rest 5 minutes.
  7. Thinly slice against the grain. Then slice into bite-size pieces.
  8. To assemble: Overlap 2 of the Bibb lettuce leaves, then top with steak, cucumber, tomatoes, feta and drizzle dressing.
 

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