I’m a man and I eat like a man, or maybe more like a horse, so when I fill up my belly I try to keep it leaner and healthier. Most of us men do like our red meat, but I try not to eat it in excess and when I do have it, I make sure it’s surrounded by plenty of other delicious whole grains and vegetables so that I’m not tempted into eat only a 16 OZ steak for dinner. Did you know a serving is 3-4 Oz’s? So, this recipe is great because flank steak isn’t too expensive, is pretty lean, and is easy to cook and goes perfect with everything else involved.

The meal is a steak wrap eaten with a flour tortilla, and served with a delicious garlic, yogurt dill sauce that is both easy to make and healthy. I really love to yogurt sauces compared to say, ranch dressing, because they are healthier and much more nutritional. Before you serve up the tortillas, go the extra mile. Get a pan warmed with some olive oil and toss in the tortillas until they start to bubble up on both sides. Also, if you prefer pitas, they work great as well.

The Steak

As I said before, I like flank steak because it’s lean and easy to cook. Sometimes with thicker steaks it’s hard to get that perfect medium/medium rare, but flank steaks are easy. Be careful when you cook them, with a nice hot grill they literally only take about 3 minutes a side for a nice pink link in the middle. For this meal, I just like to season the steak with some salt and pepper and maybe a bit of lemon, preferably the night before to help make everything more tender.

The Yogurt Sauce

  • 1 cup Plain Yogurt
  • ¼ cup diced fresh dill
  • 1 carrot diced
  • 1 red bell pepper diced
  • 1 cucumber diced
  • 1 celery stalk diced
  • 6 cloves garlic diced
  • 1 lemon squeezed

Directions

Mix all of these ingredients together. These are not super specific quantities. What you’re going for is this tasty yogurt sauce that is covering all of these little pieces of fresh vegetables for the nice crunch and texture they provide. It should look less like a runny sauce, and much more lumpy.

Serving

Cut flank steak in thin angled pieces against the grain. I like to dice those up into smaller, bite sized pieces. Take a freshly heated tortilla out of the skillet, add some steak, and cover generously with vegetables covered in yogurt sauce. I like to serve this meal with a mixed greens salad.

About the Author

Cooper Elling is passionate about food, fitness & blogging. When he’s not having fun he writes about Sono Bello, cooking, Footbag and a myriad of other topics.