1 lb. flank steak
2 large pita breads (or 4 small pitas)
¼ cup lemon hummus
½ cup fresh tomato, diced
¼ cup fresh parsley, stems removed, leaves chopped
Hot sauce or sriracha (optional garnish)
For the Kefir marinade:
1 cup plain kefir, low fat
1 Tablespoon honey
1 Tablespoons fresh mint, chopped
2 Tablespoons olive oil
For the mint kefir dressing:
¼ cup plain kefir, low fat
½ teaspoon honey
3 Tablespoons fresh mint, chopped
Salt and pepper to taste

  1. Put the flank steak on a large platter and season each side with a pinch of salt and cracked pepper.
  2. In a large plastic bag put the marinade ingredients: 1 cup plain latta kefir, honey, mint and olive oil. Place the flank steak in the platic bag and seal tight. Shake the bag so that the steak is covered with the marinade. Refrigerate overnight if possible or at least 2 hours.
  3. When you are ready to make your pitas preheat the grill for 5 minutes. Then turn the heat to medium and place the steak on the grill, close the grill and let cook for 10 minutes.
  4. Using tongs flip the steak and let cook for another 5-10 minutes, or until your steak reaches the desired temperature in relation to how you like your steak cooked {we do medium rare which is 130-135 F or medium which is 135-140 F}.
  5. While the steak cooks lay your 2 pitas on a large cutting board or platter. Spread the lemon hummus on one side of each pita and set aside.
  6. Once the steak is done cooking, remove from the grill and cut into strips {aways cut diagonally, against the grain, to make your steak tender.}.
  7. Lay half of the steak on top of the lemon hummus on each pita. Drizzle the mint kefir dressing over the steak and garnish with fresh tomatoes and parsley. Garnish with hot sauce or sriracha if you would like.

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