Greek Beef Salad Wrap

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Value-priced marinated beef steak becomes marvelous with the addition of Greek seasonings, feta cheese, Kalamata olives and a tangy salsa. Roll into a flour tortilla for the ultimate portable recipe.

 

Yields4 Servings
Prep Time25 minsCook Time10 minsTotal Time35 mins
 ¼ cup (50 mL) olive oil
 3 tbsp (45 mL) lemon juice
 1 cloves garlic, crushed
 ¼ tsp (1 mL) crushed dried rosemary
 ¼ tsp (1 mL) oregano
 ⅛ tsp (1 mL) EACH salt and pepper
 1 lb (500 mL) Beef Marinating Steak (e.g. Inside Round, Sirloin Tip or Flank), ¾ inch (2 cm) thick
 4 large flour tortillas
 Greek Salsa (recipe follows)
 Thick yogurt or light sour cream, crumbled feta cheese and/or sliced Kalamata olives
1

Combine oil, lemon juice, garlic, rosemary, oregano, salt and pepper in large sealable freezer bag. Pierce steak numerous times with fork. Add to bag; seal tightly and refrigerate, turning occasionally, for 12 to 24 hours. Discard marinade.

2

Grill or pan-fry steak over medium-high heat for 6 to 10 minutes, turning at least twice for medium-rare 145°F (63°C). Remove and tent with foil and allow to rest for 5 minutes. Slice thinly across the grain.

3

Mound slices in centre of each tortilla. Garnish with Greek Salsa, yogurt, feta cheese and/or olives. Roll up each tightly, tucking in bottom edge.

Ingredients

 ¼ cup (50 mL) olive oil
 3 tbsp (45 mL) lemon juice
 1 cloves garlic, crushed
 ¼ tsp (1 mL) crushed dried rosemary
 ¼ tsp (1 mL) oregano
 ⅛ tsp (1 mL) EACH salt and pepper
 1 lb (500 mL) Beef Marinating Steak (e.g. Inside Round, Sirloin Tip or Flank), ¾ inch (2 cm) thick
 4 large flour tortillas
 Greek Salsa (recipe follows)
 Thick yogurt or light sour cream, crumbled feta cheese and/or sliced Kalamata olives

Directions

1

Combine oil, lemon juice, garlic, rosemary, oregano, salt and pepper in large sealable freezer bag. Pierce steak numerous times with fork. Add to bag; seal tightly and refrigerate, turning occasionally, for 12 to 24 hours. Discard marinade.

2

Grill or pan-fry steak over medium-high heat for 6 to 10 minutes, turning at least twice for medium-rare 145°F (63°C). Remove and tent with foil and allow to rest for 5 minutes. Slice thinly across the grain.

3

Mound slices in centre of each tortilla. Garnish with Greek Salsa, yogurt, feta cheese and/or olives. Roll up each tightly, tucking in bottom edge.

Greek Beef Salad Wrap
IngredientsDirections