Flank Steak:
1 tsp. garlic powder
1 tsp. dried oregano
¼ tsp. salt
1 pound flank steak
Rub flank steak with seasonings and allow to sit for at least an hour. Grill meat 5 minutes per side, or until desired doneness. Slice across the grain into thin strips.
Hummus:
4 cloves garlic
2 cups canned chickpeas (garbanzo beans), rinsed well and drained
1 teaspoon sea salt, or kosher salt
1/3 cup tahini
Juice of 2 fresh lemons
1 tablespoon fresh olive oil
Place all ingredients in a food processor or blender. Pulse a few minutes until well combined. Adjust seasonings. Transfer to serving bowl and serve or cover with plastic wrap.
Greek Salad:
4 large ripe tomatoes, chopped
1 English cucumber, cut into chunks
1 small purple onion, peeled and chopped
2 tablespoons fresh cilantro, chopped fine
4 ounces low-fat feta cheese, crumbled
2 cloves garlic, passed through a garlic press
2 tablespoons dried oregano
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
2/3 cup pitted kalamata olives
Salt and pepper to taste
Combine first 6 ingredients in a bowl. Rub oregano between your hands and sprinkle over the vegetables. Drizzle lemon juice and olive oil over the salad. Add olives and toss gently.
You favorite flat bread or pita bread
Warm your favorite flatbread in damp paper towels in the microwave, or in a tortilla warmer. Spread the flatbread with some hummus, and top with the sliced flank steak and greek salad, and serve like soft tacos.
