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(Yields 2 portions)


1 bunch – Cilantro

1 bunch – Parsley

½ Cup – Mint Leaves, fresh

2 – Chili Peppers

1 Tbsp Garlic, minced

Juice of 1 Lemon

1 Tbsp – Honey

½ tsp – Kosher Salt

¼ Cup – Extra Virgin Olive Oil



1 ½ Tbsp – Shawarma Seasoning Blend

2 Tbsp – Canola Oil

2 tsp – Lemon juice, fresh

390 g – Flank Steak

2 each – Garlic Naan


Optional Toppings:




Diced cucumber, tomato, red bell pepper and red onion




  • Place all ingredients in a food processor and blend on high until completely combined and resembles pesto. Transfer to a container and keep in fridge for up to 2 weeks.


  • Pre-heat grill on high heat (450°F)
  • Whisk together seasoning blend, canola oil and lemon juice.
  • Season flank steak with salt then using your hands, coat flank steak with shawarma rub on all sides. Lightly sprinkle with a bit extra of the dry shawarma seasoning.
  • Place steak on grill and cook until desired doneness. (For medium rare, cook to 125°F, about 4-5 minutes a side). Pull steak off grill and allow to rest at least 10 minutes.
  • Turn grill off. Wrap naan bread in tin foil and lay flat on grill for about 2 minutes just to heat and lightly steam naan. Pull off.
  • Slice rested steak across the grain in very thin ribbon-like pieces.


To build wrap, lay naan flat, smear with hummus, tzatziki, desired amount of meat, then top with diced veggies, zhoug and feta cheese. Roll up wrap and enjoy!

Curated by Chef Anna Borys for the August 2023 edition of Cattle Country.

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