Turkish Steak Wrap with Arugula, Tomato, Cucumber & Olive Salad

[Sincerely-Food-Chef]

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!