Praiseman’s Low Cal Flank Steak Souvlakis

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    non fat food1 1/2 tablespoon(s) olive oil
    1 tablespoon(s) red wine vinegar
    1 1/2 teaspoon(s) crushed garlic
    1 teaspoon(s) dried oregano
    1/2 teaspoon(s) kosher salt
    1/2 teaspoon(s) freshly ground black pepper
    3/4 pound(s) flank steak
    3/4 cup(s) fat-free Greek yogurt
    1 small (1/3 cup) cucumber, grated
    2 tablespoon(s) chopped fresh mint leaves
    1 small yellow bell pepper, cut into thin strips
    1 small orange bell pepper
    1 large onion, cut into thin strips
    4 (9-10 inch) whole-wheat sandwich wraps with rosemary, warmed according to package directions
    8 Romaine lettuce leaves



    1.In a small cup, combine 1 tablespoon of the oil, vinegar, 1 teaspoon of the garlic, oregano, and 1/4 teaspoon each of the salt and pepper; brush over flank steak and let marinate on a plate at room temperature 10 minutes. Meanwhile, heat a stovetop grill pan over medium heat.
    2.In a small bowl, stir together yogurt, cucumber, mint, and the remaining garlic, salt, and pepper until blended.
    3.Grill steak 6 to 7 minutes per side or until the internal temperature registers 140°F on an instant-read thermometer, for medium-rare. Transfer to a cutting board and let rest 5 minutes.
    4.While steak is grilling, heat remaining oil in a large nonstick skillet over medium-high heat. Add peppers and onions and sauté 8 minutes or until crisp-tender.
    5.Thinly slice steak across the grain. Top each wrap with 2 lettuce leaves, steak, peppers, onions, and some yogurt sauce. Roll wraps around filling. Wrap souvlakis in parchment or foil.

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