Greek Beef Salad Wrap

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junio 3, 2015

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.
[timer length=10]10 Minutes[/timer]

  • Prep: 25 mins
  • Cook: 10 mins
  • 25 mins

    10 mins

    35 mins

  • Productos: 4 Servings


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


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.

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.

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 Salsa: In small bowl, combine 1 tomato, seeded and finely chopped, ⅓ cup (75 mL) EACH finely diced cucumber and sweet green pepper, 1 green onion, chopped, 1 tbsp (15 mL) EACH minced fresh dill and red wine vinegar, ¼ tsp (1 mL) dried oregano, and salt and pepper to taste.
Cook's Notes: Cook a big steak so the leftovers can be used to make this yummy wrap.
Excellent source of iron (34% DV) and zinc (59% DV), 16% DV sodium.


Información nutricional

Proteínas31 g
Grasas Totales10 g
Total Carbohydrates43 g