Wrap leftover meat tightly in foil, and refrigerate up to 2 days.
Rub steak evenly with olive oil; sprinkle evenly with seasoning.
Grill steak, covered with grill lid, over medium-high heat (350° to 400°) 10 minutes on each side or to desired degree of doneness. Let stand 10 minutes; cut diagonally across the grain into thin strips. Serve with Sour Cream-Cucumber Sauce, if desired. Garnish, if desired.
Note: For testing purposes only, we used Cavender's All Purpose Greek Seasoning.