beef
Prep Time: 20 minutes
Cook Time: 15 minutes
Serves: 4

Ingredients:

• 1 pkg baby arugula
• 1 english cucumber
• 2 cloves garlic, diced
• 1/4 cup Kalamata olives, pitted
• 1 pkg large flour tortilla
• 1/4 cup plain Greek yogurt
• 2 shallots
• 0.58 kg striploin (New York strip) steak
• 2 tomatoes
• 1/4 tsp black pepper
• 1/2 tsp ground coriander
• 1 tsp cumin
• 1/2 tsp dill
• 4 tsp olive oil
• 4 tsp red wine vinegar
• 1/2 tsp salt

Steps:

1. Preheat a grill pan or skillet over medium-high heat
2. Pat the steak dry with paper towels and season on both sides with cumin, coriander, salt, and black pepper
3. Once the pan is hot, coat with oil. Add steak and cook, flipping once, until desired doneness. Transfer to a plate and cover with aluminum foil.
4. Wash and dry the fresh produce
   • tomatoes
   • cucumber
   • arugula
5. Peel and slice shallots into thin rings. Peel and mince garlic. Place both into large bowl along with oil, vinegar, dill, and a pinch of salt.
6. Small dice tomatoes and add to the bowl.
7. Trim cucumber, quarter lengthwise and slice into 1/4“ thick pieces and add to the bowl.
8. Halve the olives and add to the bowl.
9. Add arugula to the bowl and toss to combine the salad.
10. Return the pan to medium-high heat. Place tortillas in the pan, flipping ocasionally until browned.
11. Thinly slice the steak against the grain.
12. Place tortilla on a flat surface, spread evenly with Greek yogurt. Divide steak and salad between the wraps.
13. Serve with additional salad on the side with the wraps.