Name: Turkish Steak Wrap with Arugula, Tomato, Cucumber & Olive Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby arugula; 1 ½ English cucumbers; 3 cloves garlic; ½ cup Kalamata olives, pitted; 6 large flour tortillas; ½ cup plain Greek yogurt; ½ medium red onion; 1.02 kg striploin (New York strip) steak; 3 tomatoes; black pepper; coriander, ground; cumin, ground; dill, dried; extra virgin olive oil; red wine vinegar; salt

Turkish Steak Wrap with Arugula, Tomato, Cucumber & Olive Salad Turkish Steak Wrap with Arugula, Tomato, Cucumber & Olive Salad — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby arugula

1 ½ English cucumbers

3 cloves garlic

½ cup Kalamata olives, pitted

6 large flour tortillas

½ cup plain Greek yogurt

½ medium red onion

1.02 kg striploin (New York strip) steak

3 tomatoes

black pepper

coriander, ground

cumin, ground

dill, dried

extra virgin olive oil

red wine vinegar

salt

Instructions

Preheat a grill pan, outdoor grill, or skillet over medium-high heat.

Pat the steak dry with paper towels and place on a large plate; season with spices on both sides.

Once the grill pan is hot, coat with oil. Working in batches if necessary, 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.

Meanwhile, wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Peel, quarter, and thinly slice onion. Peel and mince garlic. Place both in a large bowl along with oil, vinegar, dill, and salt.

Small dice tomatoes and add to the bowl.

Trim cucumbers, quarter lengthwise, then slice crosswise into ¼-inch thick pieces; add to the bowl.

Halve olives and add to bowl.

Add arugula to the bowl and toss to combine the salad.

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.

Thinly slice steak against the grain.

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.

Divide wraps between plates; serve with remaining salad on the side and enjoy!

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