Steak Gyro Wrap with Feta Garlic Sauce

A savory and refreshing wrap featuring marinated flank steak, creamy feta garlic sauce, and a crisp cucumber-onion salad—all wrapped in pillowy pita bread.

Ingredients

Feta Garlic Sauce

  • 4 oz (113g) feta cheese
  • 8 cloves garlic
  • ½ cup (140g) low-fat Greek yogurt
  • 1 Tbsp (14g) extra-virgin olive oil
  • Kosher salt, to taste

Cucumber Onion Salad

  • ½ seedless English cucumber, thinly sliced
  • ½ red onion, thinly sliced and rinsed with cold water
  • 1 tsp (0.5g) finely chopped fresh oregano
  • 1 Tbsp (3g) finely chopped fresh parsley
  • 1 jalapeno, finely chopped
  • 1 Tbsp (15g) red wine vinegar
  • Kosher salt, to taste

Flank Steak

  • 2 tsp (5g) freshly ground black pepper
  • 1 tsp (3g) smoked paprika
  • 1 Tbsp (15g) kosher salt
  • ½ tsp (1g) coriander powder
  • ½ tsp (1g) ground cumin
  • ¾ lb (340g) flank steak
  • Cooking spray

Assembly

  • 2 pitas
  • Sliced flank steak
  • Feta garlic sauce
  • Cucumber onion salad
  • Fresh parsley, for garnish

Directions

Feta Garlic Sauce

  1. Into a blender, add feta, garlic, yogurt, and a splash of water. Blend on high speed until smooth.
  2. With the blender running, drizzle in olive oil and add another splash of water. Blend until silky smooth.
  3. Pour the sauce through a fine mesh strainer into a small bowl and whisk until homogenous. Season with salt to taste.
  4. Refrigerate until ready to use.

Cucumber Onion Salad

  1. In a medium bowl, combine cucumber, onion, oregano, parsley, jalapeno, and red wine vinegar.
  2. Toss to coat and season with salt to taste. Set aside.

Flank Steak

  1. In a small bowl, whisk together black pepper, smoked paprika, kosher salt, coriander, and cumin.
  2. Pat flank steak dry with paper towels. Cut in half crosswise and season both sides generously with the spice rub.
  3. Heat a cast iron skillet or grill pan over medium-high heat and coat with cooking spray.
  4. Sear each piece of steak for 3 minutes per side for medium rare (adjust for preferred doneness).
  5. Remove from heat and let rest for 2-3 minutes. Slice thinly against the grain.

Assembly

  1. Lightly char each pita over an open flame for ~15 seconds per side.
  2. Place half of the sliced steak on each pita. Drizzle with about 2 Tbsp feta garlic sauce.
  3. Top with cucumber-onion salad and garnish with parsley.
  4. Serve immediately.

Protips

  • Resting the steak before slicing keeps it juicy.
  • Rinsing the onion in cold water makes its flavor milder and less harsh.
  • The feta garlic sauce doubles as a great dip for extra pita.