Photo: Brian Woodcock; Styling: Claire Spollen
Hands-on Time
30 Mins
Total Time
30 Mins
Serves 4 (serving size: 1 sandwich)

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

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

Very good

December 18, 2017
Easy to make; no complaints from the family and they were very filling.  Will make again.

Loraine306's Review

March 04, 2015
Quick easy and tasty

JudiStull's Review

January 02, 2015


March 21, 2015
I made these with venison steak (pre-sliced, tossed with the spices, seared in skillet). Tasty, but very simple/basic flavors. If you like bold flavors you may be underwhelmed.