Tassel Ridge® Mediterranean Beef Wraps


  • oil
  • 1 large red or yellow bell pepper
  • 1 lb flank steak
  • salt
  • pepper
  • ½ cup olive oil
  • ¼ cup balsamic vinegar
  • 1 garlic clove minced
  • 1 cup baby spinach leaves
  • 1 cup crumbled feta
  • 1 small red onion thinly sliced
  • 4 pita breads


  1. Preheat grill to medium/hot. Rub bell pepper with oil. Grill until blackened. Place in bowl. Cover with plastic wrap. Set aside to cool. Season steak with salt and pepper. Grill to medium rare. Let rest 10 minutes. Cut into strips. Peel and seed cooled bell pepper. Slice into thin strips. Whisk ½ cup olive oil, balsamic vinegar, garlic, and ¼ teaspoon salt in small bowl until blended. Set aside. Arrange steak, bell peppers, spinach, feta, and onion on platter. Serve with pita bread and balsamic vinaigrette. Serves 4.

Recipe Notes

Wine Recommendation—Tassel Ridge Iowa In the Dark

This Mediterranean Beef Wrap has lots of flavors. These flavors and the fat from the beef work well with a light dry red wine. My choice for this pairing is Tassel Ridge Iowa In the Dark. It’s a dry, light red wine with strawberry notes and toasty oak on the nose and palate followed by hints of caramel on the finish. Iowa In the Dark is a blend of Marquette, St. Croix, and Frontenac grapes grown in our Mahaska County, Iowa, vineyards. It complements lightly seasoned meat like the beef in these wraps perfectly. Serve at room temperature.— Bob Wersen, Owner, Tassel Ridge Winery