Grilled Steak & Greek Salad Lettuce Wraps with Garlicky Yogurt Sauce

Directions

1. Mince the garlic and whisk it with oil, vinegar, and the dried oregano and pepper to make the dressing.
2. Pat the steak dry, then slice it against the grain into 1/4-inch strips. Toss the meat with half of the dressing and set aside.
3. Wash and dry all produce for the salad and wraps.
4. Peel, halve, and thinly slice the onion; add these to the remaining dressing.
5. Medium-dice the cucumber and add it to the bowl.
6. Medium-dice the tomato and fold it into the salad bowl.
7. Drain the artichoke hearts, slice them, and coarsely chop the olives; add both to the salad and toss to combine.
8. Preheat a grill pan or skillet over medium-high heat.
9. In a small bowl, mince additional garlic and whisk it with the plain Greek yogurt, a pinch of salt, and pepper to make the sauce.
10. Cook the steak strips in the hot pan for about 1 minute per side for medium-rare; remove to a plate.
11. Separate the lettuce leaves, pile two leaves per wrap on plates, and spoon the Greek salad and steak onto each stack. Serve with the garlicky yogurt sauce on the side.