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1 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.