Beef Wraps
"Recipe source: Fine Cooking (October/November 2004)"
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.