Flank Steak Souvlakis

Ingrédients

• 3/4 cup fat free Greek yogurt
• 1/4 tsp kosher salt
• 1 tbsp red wine vinegar
• 4 low carb wheat wraps
• 1 1/2 tsp crushed garlic
• 1 cuillère à café, feuille dried oregano
• 1/2 cuillère à café black pepper
• 2 cuillères à soupe mint leaf
• 1 1/2 cuillères à soupe olive oil
• 1/4 tasse, épluchée, coupée cucumber
• 8 feuilles externes romaine lettuce
• 1 petite onion
• 1 petit orange pepper
• 1 bande small yellow pepper
• 3/4 lb flank steak

Directives

1. In a small cup, combine a tablespoon of the oil, vinegar, a teaspoon of the garlic, oregano, and 1/4 teaspoon each of the salt and pepper; brush over flank steak and let marinate on a plate at room temperature 10 minutes. Meanwhile, heat a stovetop grill pan over medium heat.
2. In a small bowl, stir together yogurt, cucumber, mint, and the remaining garlic, salt and pepper until blended.
3. Grill steak 6 to 7 minutes per side or until the internal temperature registers 140 °F (60 °C) on an instant-read thermometer, for medium-rare. Transfer to a cutting board and let rest 5 minutes.
4. While steak is grilling, heat remaining oil in a large non-stick skillet over medium-high heat. Add peppers and onions and sauté 8 minutes or until crisp-tender.
5. Thinly slice steak across the grain. Top each wrap with 2 lettuce leaves, steak, peppers, onions, and some yogurt sauce. Roll wraps around filling.
6. Wrap souvlakis in parchment or foil.