Don’t feel like a sandwich? Serve the steak topped with the cucumber sauce and the vegetables as a side salad. Cut the flatbread into triangles, and toast until crisp.
How to Make It
Preheat the grill or grill pan to medium-high heat.
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.
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.
Combine onion, dill, oil, and juice in a bowl; toss to coat.
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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