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Grilled Steak & Greek Salad Lettuce Wraps with Garlicky Yogurt Sauce.

  • 2 (6 oz) jars
    artichoke hearts, marinated
  • 1 head
    butter (Boston) lettuce
  • 1 (4 oz) pkg
    crumbled feta cheese
  • 1
    English cucumber
  • 4 cloves
    garlic
  • ½ cup
    Kalamata olives, pitted
  • ⅔ cup
    plain Greek yogurt
  • 1 medium
    red onion
  • 1 ½ lb
    striploin (New York strip) steak
  • 2
    tomatoes
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    oregano
  •  
    red wine vinegar
  •  
    salt
  • 1
    Peel and mince garlic. Place in a medium bowl along with oil, vinegar, and spices. Whisk to combine the dressing.
    2 cloves garlic
    ¼ cup extra virgin olive oil
    2 tbsp red wine vinegar
    ½ tsp salt
    ½ tsp black pepper
    ½ tsp oregano
  • 2
    Pat the steak dry with paper towels, then slice against the grain into ¼-inch thick strips. Transfer steak to another medium bowl, pour half of the dressing over the steak, and turn to coat. Set aside.
    1 ½ lb striploin (New York strip) steak
  • 3
    Meanwhile, wash and dry the fresh produce.
    1 English cucumber
    2 tomatoes
    1 head butter (Boston) lettuce
  • 4
    Using a clean cutting board, peel, halve, and thinly slice onion into half-moons. Transfer to the bowl with the remaining dressing.
    1 medium red onion
  • 5
    Trim and medium dice cucumber; add to the bowl.
  • 6
    Medium dice tomatoes and add to the bowl.
  • 7
    Drain and thinly slice artichokes. Roughly chop olives. Add both to the bowl and stir to combine the salad; set aside.
    2 (6 oz) jars artichoke hearts, marinated
    ½ cup Kalamata olives, pitted
  • 8
    Preheat a grill pan or large skillet over medium-high heat.
  • 9
    While the grill pan heats up, peel and mince additional garlic. Place in a small bowl along with yogurt, salt, and pepper; whisk to combine the yogurt sauce.
    2 cloves garlic
    ⅔ cup plain Greek yogurt
    ¼ tsp salt
    ¼ tsp black pepper
  • 10
    Working in batches if necessary, add steak strips to the hot grill pan and cook to desired doneness, about 1 minute per side for medium-rare. Transfer to a plate.
  • 11
    Separate lettuce into leaves. Pile leaves, in stacks of two per wrap, onto plates. Fill with Greek salad, steak, and feta. Serve with yogurt sauce on the side and enjoy!
    1 (4 oz) pkg crumbled feta cheese