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A bowl filled with Pitas and Steak, tomatoes, and lemons

Grilled Flank Steak Pita Wraps

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Grilled flank steak pita wraps are the perfect summer dinner recipe! They are loaded with fresh veggies and topped with a homemade Greek yogurt sauce!
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 8 minutes
Marinating Time 2 hours
Total Time 23 minutes
Servings 8 servings
Calories 271
Author Ashlyn Edwards | Belle of the Kitchen

Ingredients

GREEK YOGURT SAUCE

  • 1 cup plain Greek yogurt
  • 1 small seedless cucumber, diced small
  • 2 tablespoons honey
  • 2 cloves of garlic, minced
  • 1 tablespoons lemon juice
  • 2 tablespoons fresh dill
  • 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 of garlic, minced
  • 2 tablespoons chopped dill
  • 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 store-bought hummus
  • 1 pint heirloom grape tomatoes, cut in half
  • 1 small seedless cucumber, diced small
  • 1/2 cup kalamata olives, cut in half
  • 4 ounces roasted red peppers, sliced thin
  • 4 ounces crumbled feta cheese, more as needed
  • fresh chopped dill and lemon wedges for garnish

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

*Nutrition facts do not include toppings. 

Nutrition

Calories: 271kcal | Carbohydrates: 8g | Protein: 22g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 64mg | Sodium: 504mg | Potassium: 341mg | Sugar: 8g | Vitamin A: 70IU | Vitamin C: 3.7mg | Calcium: 115mg | Iron: 1.5mg