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Tassel Ridge® Mediterranean Beef Pitas

Ingredients

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

Instructions

  1. Preheat grill to medium-high. 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, or until internal temperature reaches 135°F. 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.

  2. Chef’s Note—If you can’t find pitas, use wraps and assemble before serving.

Recipe Notes

Wine Recommendation—Tassel Ridge Iowa Sweet & Snazzy™

Iowa Sweet & Snazzy is a sweet, smooth red with rich cherry notes on the nose; cherry, raspberry, and blackberry notes on the palate; and baking spices on the finish. Made from Marquette and Frontenac grapes grown in our Iowa vineyards, pair Iowa Sweet & Snazzy with grilled beef, chicken, or pork. It’s perfect for picnics, indoors or outdoors! Serve slightly chilled.