Grilled Greek-Style Marinated Beef Wrap

Flank Steak becomes even more marvelous when marinated with Greek seasonings, grilled and then paired with feta cheese, Kalamata olives and diced veggies. Roll into a flour tortilla for the ultimate hand-held supper.
Yield 4 Servings Prep. Time 20 min Marinating Time 480 min Cooking Time 15 min Total Time 515 min


Here are the following ingredients:

  • ¼ cup (60 mL) olive oil
  • 3 tbsp (45 mL) lemon juice
  • 1 cloves garlic, crushed
  • ¼ tsp (1 mL) EACH crushed dried rosemary and oregano
  • ⅛ tsp (0.5 mL) EACH salt and pepper
  • 1 lb (500 g) Beef Flank Marinating Steak
  • 4 large flour tortillas
  • ¼ cup (60 mL) plain Greek yogurt or light sour cream
  • 1 cup (250 mL) diced cucumber
  • ½ cup (125 mL) diced tomato
  • ⅓ cup (75 mL) sliced pitted Kalamata olives and crumbled feta cheese

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine oil, lemon juice, garlic, rosemary, oregano, salt and pepper in large sealable freezer bag. Pierce steak all over with a fork and add to bag, turning to coat; seal and refrigerate, for 8 to 12 hours.

  2. Discard marinade from meat; pat steak dry with paper towel.

  3. Grill steaks in a closed preheated barbecue over medium-high heat (400°F/200°C) for 10 to 12 minutes for 1 inch (2.5 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least.

  4. Transfer to a cutting board and let rest for 5 minutes. Slice thinly across the grain on a 45-degree angle.

  5. Dividing yogurt, steak and toppings equally, spread a spoonful of yogurt onto centre of each tortilla; add cucumber, tomatoes, olives and slices of steak to centre of each wrap. Roll up each tightly, tucking in bottom edge.