Friday night dinner: grilled flank steak wraps

There is something fun and a little festive about this dish – a good way to celebrate Friday and to treat yourself and your family.

This one’s a crown pleaser, with a little Middle Eastern flair.

You’ll need:

• 1 flank steak
• 1 knob of ginger, grated
• 2 lemons
• about 1/4 cup red wine vinegar
• 2 bell peppers
• 3 kirby cucumbers
• 4-5 campari tomatoes
• 5-8 radishes (depending on their size, but smaller is better)
• 1/3 cup chopped cilantro
• tahini
• whole wheat wraps
• olive oil
• salt
• pepper

1. Marinade steak for a 3-4 hours in a mixture of: red wine vinegar, two lemon’s worth of lemon juice, and ginger.

2. Heat up a grill pan to sizzling hot. Rub steak with olive oil, salt, and pepper, making sure to get each side. Cook for about 3 minutes on each side – this is for a medium steak –  and let rest for 5-7 minutes before cutting into thin strips.

3. Grate remaining ginger (about 1 T) over sliced peppers. On the hot pan, quickly grill the peppers to get a bit of a char on one side, about 5 minutes.

4. Make your salad by combining thinly sliced radishes, cucumbers, tomatoes, and cilantro. Dress very lightly with a little olive oil and a pinch of salt.

5. Spread a little tahini on a wrap, add peppers, steak, and a bit of salad. (You can grill the wrap a little bit too). Wrap it up and enjoy!