Categories: Sandwiches/Wraps

Ingredients

• 1 (1-pound) flank steak
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon garlic powder, divided
• 1/2 teaspoon freshly ground black pepper, divided
• Cooking spray
• 1/2 cup peeled shredded cucumber
• 1 (7-ounce) container plain 2% reduced-fat Greek yogurt
• 1/3 cup vertically sliced red onion
• 1/3 cup coarsely chopped fresh dill
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 4 (1.5-ounce) flatbread pockets (such as Toufayan SmartPockets)
• 4 (1/4-inch-thick) tomato slices, halved

Directions

1. Preheat the grill or grill pan to medium-high heat.

2. Sprinkle steak evenly with 1/4 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon pepper. Place steak on grill rack coated with cooking spray; grill 10 minutes or until desired degree of doneness, turning after 6 minutes. Let stand 5 minutes. Cut steak diagonally into thin slices.

3. Place shredded cucumber in paper towels; gently squeeze to release moisture. Stir cucumber, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon garlic powder, and remaining 1/4 teaspoon pepper into yogurt.

4. Combine onion, dill, oil, and juice in a bowl; toss to coat.

5. Divide steak evenly among flatbread pockets; top each with about 2 table­spoons yogurt mixture, 1/4 cup onion mixture, and 1 halved tomato slice.

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