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.

Grilled Greek-Style Marinated Beef Wrap

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Flank Steak