Greek Lettuce Wraps by Cuisine at Home

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