Greek Lettuce Wraps
For the marinade, whisk:
1/2 cup olive oil
3 T each fresh lemon juice and red wine vinegar
3 T shredded onion
3 T minced fresh garlic
2 tsp dried oregano
1 tsp each kosher salt and black pepper
1.5 lb flank steak, trimmed and lightly scored
For the dressing, puree:
1/4 c packed sliced fresh mint
1/4 c plain Greek yogurt
2 T crumbled feta cheese
Bibb lettuce leaves, seeded and sliced English cucumber, halved grape tomatoes, and crumbled feta cheese
For the marinade, whisk together oil, lemon juice, vinegar, onion, garlic, oregano, 1 tsp. salt and pepper. Pour 3/4 cup marinade into a resealable plastic bag and add steak; marinate for 2 hours. Reserve remaining 1/2 cup marinade for the dressing. Remove bag from refrigerator 30 minutes prior to grilling, then remove steak from marinade and season with salt.
For the dressing, puree remaining 1/2 cup marinade, mint, yogurt, and 2 T feta in a food processor; chill.
Preheat grill to high. Brush grill grate with oil.
Grill steak to medium-rare, 4-6 minutes per side; transfer to a cutting board, tent with foil, and let rest 5 minutes. Thinly slice steak against the grain into bite sized pieces.
Assemble lettuce wraps by topping two overlapping lettuce leaves with steak, cucumber, tomatoes, feta, and a drizzle of dressing.
Per serving: 340 cal; 24g total fat (7g sat); 84mg chol; 419mg sodium; 4g carb; 1g fiber; 27g protein
