Description
Smoky beef and bleu cheese pita wrap delivers a flavor explosion of Mediterranean-inspired goodness. Juicy grilled meat, tangy cheese, and fresh herbs create a satisfying lunch that keeps you craving more.
Ingredients
Scale
Meat:
- 1.5 pounds (680 grams) beef tri-tip, flank steak, or chuck roast
Spices and Seasonings:
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon crushed red pepper flakes (optional)
Wrap and Accompaniments:
- 4 pita breads or flatbreads, warmed
- ½ cup crumbled bleu cheese
- 1 cup mixed greens or arugula
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- ½ cup Greek yogurt or sour cream
- 1 tablespoon mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare your smoker by setting the temperature to a low and steady 225F, selecting wood chips like hickory or mesquite to infuse a robust, aromatic essence into the meat.
- Transform the beef with a vibrant blend of seasonings, massaging olive oil across its surface before generously coating it with a harmonious mixture of salt, pepper, garlic powder, smoked paprika, onion powder, and a hint of crushed red pepper flakes.
- Position the seasoned beef directly on the smoker grates, allowing it to slowly absorb the wood’s smoky character for 2-3 hours until it reaches a perfect medium-rare or medium internal temperature.
- After smoking, transfer the beef to a resting surface, letting it relax and redistribute its succulent juices for 10-15 minutes before carefully slicing against the grain to ensure tender, melt-in-your-mouth pieces.
- Craft a zesty sauce by whisking together Greek yogurt, mayonnaise, fresh lemon juice, Dijon mustard, a dash of garlic powder, and a sprinkle of salt and black pepper until smooth and well-integrated.
- Construct your wraps by spreading the creamy sauce across soft pitas, layering with crisp mixed greens, the thinly sliced smoked beef, juicy cherry tomatoes, sharp red onion, and finishing with a generous crumble of tangy bleu cheese.
- Complete the culinary experience by gently folding the pitas and serving them warm, optionally giving them a quick grill for an added crisp exterior that complements the tender, smoky beef.
Notes
- Smoker Wood Selection: Experiment with different wood chips like hickory, mesquite, or oak to create unique smoky flavor profiles that complement the beef’s richness.
- Temperature Precision: Use a reliable meat thermometer to ensure perfect doneness, preventing overcooking and maintaining the beef’s tender texture.
- Meat Preparation Tip: Let the beef come to room temperature before seasoning to help the spices adhere better and create a more flavorful crust.
- Gluten-Free Adaptation: Swap traditional pita for gluten-free alternatives like lettuce wraps or corn tortillas to accommodate dietary restrictions.
- Make-Ahead Strategy: Smoke the beef a day in advance and store in the refrigerator, allowing flavors to develop and making meal prep faster.
- Vegetarian Alternative: Replace beef with smoked portobello mushrooms or grilled tofu for a plant-based version that maintains the dish’s smoky essence.
- Sauce Customization: Adjust the yogurt sauce’s tanginess by varying the lemon juice amount or adding fresh herbs like dill or chives for extra complexity.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Lunch, Dinner, Snacks
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg