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Ravines Wine Cellars

Syrian Flank and Mushroom Flatbread

Syrian Flank and Mushroom Flatbread
Recipe Date:
August 13, 2019
Cook Time:
Imperial (US)
A tradition of wine and food pairings, red wine and meat is the staple duo of a rich meal. This grilled flank is accompanied by portabello mushroom caps and seasoned as a Syrian flatbread dish with a sauce based in yogurt.
  • 2 lbs Grass fed beef flank steak
  • 2 Large Portabello mushroom caps, sliced lengthwise
  • 1 Package quality Syrian flatbread
  • 1 Small red onion, sliced thin
  • 1/2 Head iceberg lettuce, shredded
  • 1/2 cup EVOO
  • 3 tbsps Fresh lemon juice
  • 2 tbsps Fresh ginger, grated
  • 4 Cloves garlic, crushed and finely minced

Spices: 2 t each of cumin and chili powder, ½ t each of dried oregano, cinnamon, turmeric, salt, freshly ground black pepper. Mix together dry spices then slowly incorporate into the oil mixture. Mix thoroughly. Put the flank into a flat, shallow dish pour over the marinade, then turn the meat so all the surface is covered in marinade. Add mushroom sliced on top. Refrigerate overnight. Bring to room temperature before grilling. Grill flank approx 8 minutes on each side on a medium-high grill. Grill mushrooms a few minutes on each side. Cut flank in ¼’ slices against the grain, put into the grilled Syrian bread, add thin slices of red onion, lettuce and creamy oregano sauce.

Creamy Oregano Sauce: 1 C plain yogurt(with fat), 1 C feta cheese, 3 T fresh lemon juice, 1 T dried oregano, 1 clove garlic(crushed and finely minced.) Blend together in a food processor or blended.