Ingredients
1 1/2 tbsp. olive oil
1 tbsp. red wine vinegar
1 1/2 tsp. crushed garlic
1 tsp. dried oregano
1/2 tsp. kosher salt
1/2 tsp. Freshly ground black pepper
3/4 lb. flank steak
3/4 c. fat-free Greek yogurt
1 small cucumber
2 tbsp. chopped fresh mint leaves
1 small yellow bell pepper
1 small orange bell pepper
1 large onion
4 whole-wheat sandwich wraps with rosemary
8 Romaine lettuce leaves
Preparation
Step 1In 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.Step 2In a small bowl, stir together yogurt, cucumber, mint, and the remaining garlic, salt, and pepper until blended.Step 3Grill 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.Step 4While 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.Step 5Thinly 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.
