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

Directions

1. Heat a grill pan or skillet over medium-high until hot.
2. Pat the steak dry and season both sides with coriander, cumin, dill, salt, and black pepper.
3. When the pan is hot, add a light coat of oil and cook the steak, flipping once, about 4–5 minutes for medium-rare; transfer to a plate and loosely tent with foil.
4. Wash and dry all produce; mince the garlic and thinly slice the shallot, then place in a bowl with olive oil, red wine vinegar, dill, and salt.
5. Add the diced tomato to the bowl; trim the cucumber, quarter it, slice, and add; halve the olives and add; then add the arugula and toss.
6. Warm the tortillas in the pan about 1 minute per side until lightly charred; remove.
7. Thinly slice the steak against the grain.
8. Spread plain yogurt on each tortilla, top with steak and a portion of salad, roll tightly, and cut in half.
9. Plate the wraps with the remaining salad on the side and serve.