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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

  1. 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).

  2. 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.

  3. Meanwhile, in a small bowl, stir together the Greek yogurt, shallot, honey, lemon juice, oregano and dill. Cover and chill while cooking the steak.

  4. 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.

  5. 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).*

  6. Let the steak rest for 5 minutes after taking it out of the oven. Slice the bison against the grain into long, thin strips.

  7. 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.

  8. 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!