Grilled Flank Steak Pita Wraps
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 mins
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Additional Time
2 hrs
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Total Time
23 mins
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Servings
8 servings
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Calories
271 kcal
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Course
Main Course
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Cuisine
American
Grilled Flank Steak Pita Wraps
Description
Grilled Flank Steak Pita Wraps feature flank steak that has been marinated for at least 2 hours in a blend of olive oil, lemon juice, white wine vinegar, garlic, dill, honey, salt, and pepper. After marinating, the steak is grilled over medium-high heat until cooked to the desired doneness and rested before slicing. A Greek yogurt sauce is prepared by blending plain Greek yogurt with diced cucumber, honey, garlic, lemon juice, fresh dill, olive oil, salt, black pepper, and crushed red pepper, which adds a cooling and flavorful element to the wraps. The pita pockets are spread with hummus and then filled with the sliced steak, grape tomatoes, cucumbers, kalamata olives, roasted red peppers, and crumbled feta cheese. Fresh dill and lemon wedges garnish the wraps, adding brightness and herbaceous notes.
The combination of ingredients provides a satisfying balance of protein, creamy elements, fresh vegetables, and herbs. The distinct marinade for the flank steak imparts a citrusy and slightly sweet character. The creamy yogurt sauce complements the savory steak, while the vegetables bring freshness and crunch. These wraps can be a hearty lunch or dinner and offer a Mediterranean flair with the diverse toppings and seasonings.
Preparing the Greek yogurt sauce ahead of time allows the flavors to meld and enhances the overall dish. Letting the steak rest after grilling helps it retain juices and stay tender when sliced thin. Using whole wheat pita pockets adds a nutty flavor and wholesome texture to the wraps.
Ingredients
GREEK YOGURT SAUCE
- 1 cup yogurt plain, Greek
- 1 cucumber diced small, small, seedless
- 2 tablespoons honey
- 2 cloves garlic minced
- 1 tablespoons lemon juice
- 2 tablespoons dill fresh
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- pinch crushed red pepper
GRILLED FLANK STEAK
- 1 1/2 pound flank steak
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1/4 cup white wine vinegar
- 6 clove garlic minced
- 2 tablespoons dill chopped
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
GRILLED FLANK STEAK PITA WRAPS
- 6-8 whole wheat pita pockets
- 4 ounces hummus store-bought
- 1 pint grape tomatoes cut in half, heirloom
- 1 cucumber diced small, small, seedless
- 1/2 cup kalamata olives cut in half
- 4 ounces roasted red peppers sliced thin
- 4 ounces feta cheese more as needed, crumbled
- dill for garnish, fresh chopped dill, lemon wedges
- lemon for garnish, fresh chopped dill, lemon wedges
Instructions
- To prepare the Greek yogurt sauce, add all of the ingredients through the crushed red pepper to the food processor. Pulse until smooth, or leave a little chunky if desired. Cover and refrigerate until you are ready to use.
- Place the flank steak in large shallow dish. In a medium bowl, whisk together the rest of the ingredients for the flank steak: extra virgin olive oil, lemon juice, white wine vinegar, garlic, dill, honey, salt, and black pepper. Pour the marinade over the steak, cover, and refrigerate for at least 2 hours.
- Once the flank steak has marinated, preheat the grill over medium-high heat. Grill the steak for about 4 minutes on each side or until it is done to your liking. Remove from heat and set aside to rest for about 5 minutes before slicing.
- To assemble your pita wraps, spread a thin layer of hummus on the inside of the pita pockets. Fill the pita pockets with a combination of grilled flank steak, grape tomatoes, cucumbers, kalamata olives, and roasted red peppers. Drizzle the pita pockets with Greek yogurt sauce and sprinkle with feta cheese and fresh dill.
- Serve the pita pockets with fresh lemon wedges and enjoy immediately!
Notes
- The nutrition facts provided do not account for the toppings included in the wraps.
- Marinate the flank steak for at least 2 hours to achieve the best flavor penetration.
- Rest the steak for about 5 minutes after grilling before slicing thinly against the grain to ensure tenderness.
- Prepare the Greek yogurt sauce ahead and refrigerate to let flavors develop.
- Use fresh herbs like dill for garnish to enhance the freshness of the wraps.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 8g | 3% |
| Protein | 22g | 44% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 64mg | 21% |
| Sodium | 504mg | 21% |
| Potassium | 341mg | 7% |
| Sugar | 8g | 16% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 3.7mg | 4% |
| Calcium | 115mg | 12% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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