Value-priced marinated steak becomes marvellous with the addition of Greek seasonings, feta cheese, Kalamata olives and a tangy salsa. Roll into a flour tortilla for the ultimate portable feast.
| ¼ cup (50 mL) |
olive oil |
| 3 tbsp (45 mL) |
lemon juice |
| 1 |
cloves garlic, crushed |
| ¼ tsp (1 mL) |
EACH crushed dried rosemary and oregano |
| ⅛ tsp (0.5 mL) |
EACH salt and pepper |
| 1 lb (500 g) |
Beef Marinating Steak (e.g. Inside Round, Sirloin Tip or Flank), ¾ inch (2 cm) thick |
| 4 |
large flour tortillas |
| |
Greek Salsa (recipe follows) |
| |
Thick yogurt or light sour cream, crumbled feta cheese and/or sliced Kalamata olives |
- Combine oil, lemon juice, garlic, rosemary, oregano, salt and pepper in large sealable freezer bag. Pierce steak numerous times with fork. Add to bag; seal tightly and refrigerate, turning occasionally, for 12 to 24 hours. Discard marinade.
- Grill or pan-fry steak over medium-high heat for 3 to 5 minutes per side for medium-rare to medium. Slice thinly across the grain.
- Mound slices in centre of each tortilla. Garnish with Greek Salsa, yogurt, feta cheese and/or olives. Roll up each tightly, tucking in bottom edge.
Greek Salsa:
In small bowl, combine 1 tomato, seeded and finely chopped, ⅓ cup (75 mL) EACH finely diced cucumber and sweet green pepper, 1 green onion, chopped, 1 tbsp (15 mL) EACH minced fresh dill and red wine vinegar, ¼ tsp (1 mL) dried oregano, and salt and pepper to taste.