grilled italian steak wraps
1 pint cherry tomatoes, halved
½ cup Kalamata or Caselvestrono olives, diced
¼ cup chopped fresh Italian parsley
Pinch of Kosher salt
2 tablespoons Fustini’s Sicilian Lemon balsamic
2 tablespoons Fustini’s Tuscan Herb olive oil, divided
Fustini’s Grilling Rub spice blend
1 pound steak of choice
4 ounces feta cheese, crumbled
6 sundried tomato (or spinach) flatbread wraps
Step 1. In a medium bowl, combine tomatoes, olives and parsley. In a small bowl, whisk together salt, vinegar and 1 tablespoon of olive oil. Pour dressing over mixture and allow flavors to meld while cooking the steak.
Step 2. Preheat grill to medium-high. Pat steak dry with a paper towel. Lightly brush meat with olive oil and sprinkle with grilling seasoning. Grill steak until it reaches your desired doneness (time will depend on the thickness of the meat). Let stand for 5 minutes to rest. Cut into thin slices on the diagonal.
Step 3. While the steak rests, lightly brush a little olive oil on flatbread wraps. Lightly grill one side, but still pliable. Remove from grill On the non-grilled side, add sliced steak and feta. Roll up and return to the grill to warm the outside of the wrap. Serve with tomato mixture over top.