Mediterranean Steak Pita Wraps with Mint Yogurt Sauce

Method

1. 1

   In a large zip-lock bag, combine the yogurt, honey, chopped mint, and olive oil. Season the flank steak on both sides with salt and cracked pepper, then place it in the bag. Seal tight and shake so the steak is fully coated. Refrigerate for at least 2 hours, or overnight for the best result.

2. 2

   Stir together the yogurt, honey, fresh mint, salt and pepper in a small bowl. Cover and refrigerate until ready to serve. This can be made up to 3 days ahead.

3. 3

   Prep the pitas. Spread a layer of lemon hummus on one side of each pita and set aside on a large cutting board or platter.

4. 4

   Remove the steak from the refrigerator 15 to 20 minutes before grilling. Preheat the grill for 5 minutes, then turn to medium heat. Place the steak on the grill, close the lid, and cook for 10 minutes. Flip and cook for another 5 to 10 minutes, until the steak reaches your desired temperature. Medium rare is 130 to 135°F and medium is 135 to 140°F.

5. 5

   Remove the steak from the grill and let it rest for at least 5 minutes before slicing. Cut diagonally against the grain into thin strips. This step is essential for tenderness, do not skip it.

6. 6

   Lay half the steak strips over the hummus on each pita. Drizzle generously with the mint yogurt sauce, then top with diced tomatoes and fresh parsley. Add a few dashes of hot sauce if you like heat. Serve immediately.