Beef Wraps

Prep Time
Cook Time
1h 20m
Ready In

"Recipe source: Fine Cooking (October/November 2004)"

Original recipe yields 8 servings


  • Serving Size: 1 (287.2 g)
  • Calories 622.9
  • Total Fat - 36.4 g
  • Saturated Fat - 9.2 g
  • Cholesterol - 86 mg
  • Sodium - 501.6 mg
  • Total Carbohydrate - 37.6 g
  • Dietary Fiber - 3.5 g
  • Sugars - 7.5 g
  • Protein - 35.1 g
  • Calcium - 350.4 mg
  • Iron - 4.6 mg
  • Vitamin C - 52.1 mg
  • Thiamin - 0.4 mg

Step 1

Preheat the grill to medium hot.

Step 2

In a bowl combine the marinade ingredients (vinegar - garlic plus 1 teaspoon each of salt and pepper). Whisk in 3/4 cup of the oil in a steady stream until emulsified. Put the flank steak and half of the marinade (2/3 cup) in a plastic bag, seal and refrigerate for 30-60 minutes.

Step 3

Drizzle peppers with the remaining 1 tablespoon oil and grill until blackened all over (10-15 minutes). Put the peppers in a small bowl, cover immediately with plastic wrap, and let steam until cool.

Step 4

Remove steak from the marinade and pat dry. Sprinkle with 2 teaspoons of salt and pepper. Grill steak (6-8 minutes per side) for medium rare. Remove from grill, cover with foil and let rest 15 minutes.

Step 5

Meanwhile, core, seed, and peel the cooled peppers and slice them into thin strips. Strain the reserved marinade through a fine sieve. Warm pitas on the grill, flipping once after 2 minutes for a total time of 4-5 minutes. Transfer to a plate and cover with foil to keep warm.

Step 6

To assemble: slice the steak thinly on an angle across the grain. Put a few slices of beef and some of the roasted red peppers, red onion, spinach and feta on each pita. Drizzle with 1 tablespoon of the strained marinade and fold. Repeat for all ingredients.

Tips & Variations

No special items needed.