Name: Greek Bison Flank Steak Pitas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 Great Range Bison Flank Steak; 1/4 cup red wine vinegar; 2 tablespoons honey (- warmed); 1 tablespoon garlic (- minced); 1/2 tablespoon fresh thyme; 1/2 tablespoon red pepper flakes; 1 teaspoon liquid smoke; 3-4 tablespoons olive oil; salt & pepper (- to taste); 1 cup plain Greek yogurt; 1 shallot (- minced); 2 tablespoons honey; 3 tablespoons lemon juice; 2 tablespoons fresh oregano (- finely chopped); 2 tablespoons fresh dill (- finely chopped); pita pocket flatbread; spinach; red onion (- sliced thin); cucumber (- diced); cherry tomatoes (- chopped); feta cheese

These delicious Greek Bison Flank Steak Pitas are the latest Starving chef – Great Range Bison recipe collaboration. Bison flank steak is a tender cut of meat that can be transformed into a variety of dishes. It is important not to overcook your steak. We recommend enjoying your bison flank steak cooked rare and broiling it to perfection for this recipe.

For this amazing Greek/Mediterranean inspired dish, these pitas are stuffed with juicy marinated bison flank steak, fresh spinach, red onion, cucumber, cherry tomatoes, feta cheese and then drizzled with an easy homemade tzatziki sauce. The combination of the bison, fresh veggies, cheese and zesty sauce will make this a family favorite in no time. A quick prep and cook time put this tasty meal on the table in just a few minutes.

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Greek Bison Flank Steak Pitas

Course Main Course

Cuisine Greek, Mediterranean

Keyword Bison Flank Steak

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4 Servings

Ingredients

1 Great Range Bison Flank Steak

For Marinade

1/4 cup red wine vinegar
2 tablespoons honey - warmed
1 tablespoon garlic - minced
1/2 tablespoon fresh thyme
1/2 tablespoon red pepper flakes
1 teaspoon liquid smoke
3-4 tablespoons olive oil
salt & pepper - to taste

For Tzatziki Sauce

1 cup plain Greek yogurt
1 shallot - minced
2 tablespoons honey
3 tablespoons lemon juice
2 tablespoons fresh oregano - finely chopped
2 tablespoons fresh dill - finely chopped

For Pitas:

pita pocket flatbread
spinach
red onion - sliced thin
cucumber - diced
cherry tomatoes - chopped
feta cheese

Instructions

In a small bowl, whisk together the red wine vinegar, honey, garlic, thyme, red pepper flakes and liquid smoke. Set aside for 10 minutes to allow the flavors to develop (optional).
Place the bison flank steak in a shallow dish. Drizzle with olive oil and season with salt and pepper on both sides. Pour the marinade over the bison flank steak and let the steak marinate for an hour at room temperature; or chill and marinate overnight. Bring the steak to room temperature prior to cooking from chilled.
Meanwhile, in a small bowl, stir together the Greek yogurt, shallot, honey, lemon juice, oregano and dill. Cover and chill while cooking the steak.
Turn on the broiler to low and preheat oven for 10 minutes – if your oven doesn’t have high/low broil, place the oven rack about 5-6 inches from the broiler before turning it on.
Remove the steak from the marinade and discard the excess marinade. Place the steak on a baking sheet. Place the steak in the oven and cook for 6-8 minutes for rare (130 F), 8-10 minutes for medium rare (140 F), or 10-15 minutes for well-done (160 F).*
Let the steak rest for 5 minutes after taking it out of the oven. Slice the bison against the grain into long, thin strips.
While the oven is still hot and the bison flank steak is resting, turn off the broiler and warm the pita pockets for 3-4 minutes.
Assemble the pitas by stuffing the pockets with bison flank steak strips, spinach, onion, cucumber, tomato, feta cheese and homemade tzatziki sauce as desired. Enjoy!

Recipe Notes

*We recommend flank steak cooked rare for the most delicious results!

Greek Bison Pitas