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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 677 calories
  • 35 min
  • 4 servings

Ingredients

  • 1 (5 oz) pkg baby arugula
  • 1 English cucumber
  • 2 cloves garlic
  • ¼ cup Kalamata olives, pitted
  • 4 large flour tortillas
  • ¼ cup plain Greek yogurt
  • 2 shallots
  • 1 ½ lb striploin (New York strip) steak
  • 2 tomatoes
  • black pepper
  • coriander, ground
  • cumin, ground
  • dill, dried
  • extra virgin olive oil
  • red wine vinegar
  • salt

Instructions

  1. Preheat a grill pan, outdoor grill, or skillet over medium-high heat.
  2. Pat the steak dry with paper towels and place on a plate; season with spices on both sides.
    • 1 ½ lb striploin (New York strip) steak
    • 1 tsp cumin
    • ½ tsp coriander
    • ½ tsp salt
    • ¼ tsp black pepper
  3. Once the grill pan is hot, coat with oil. Add steak and cook, flipping once, until desired doneness, 4-5 minutes for medium-rare. Transfer to a clean plate and cover loosely with aluminum foil.
    • 2 tsp extra virgin olive oil
  4. Meanwhile, wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)
    • 2 tomatoes
    • 1 English cucumber
    • 1 (5 oz) pkg baby arugula
  5. Peel and slice shallots into thin rings. Peel and mince garlic. Place both in a large bowl along with oil, vinegar, dill, and salt.
    • 2 shallots
    • 2 cloves garlic
    • 4 tsp extra virgin olive oil
    • 4 tsp red wine vinegar
    • ½ tsp dill
    • ⅛ tsp salt
  6. Small dice tomatoes and add to the bowl.
  7. Trim cucumber, quarter lengthwise, then slice crosswise into ¼-inch thick pieces; add to the bowl.
  8. Halve olives and add to bowl.
    • ¼ cup Kalamata olives, pitted
  9. Add arugula to the bowl and toss to combine the salad.
  10. Return the grill pan to medium-high heat. Working in batches, place tortillas in the pan and warm, flipping occasionally, until lightly charred, about 1 minute. Remove from heat.
    • 4 large flour tortillas
  11. Thinly slice steak against the grain.
  12. Place tortillas on a flat surface and spread evenly with yogurt. Divide steak and ⅓ of the salad between them; roll tightly to close and cut in half.
    • ¼ cup plain Greek yogurt
  13. Divide wraps between plates; serve with remaining salad on the side and enjoy!

Nutrition per Serving

Calories
677
Fat
37g
Net Carbs
38g
Protein
45g

Cookware

  • aluminum foil
  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • grill pan, outdoor grill, or skillet
  • measuring cups
  • measuring spoons
  • mixing bowls
  • tongs