Beef · Middle Eastern · 30 min
Turkish Steak Wrap with Arugula, Tomato, Cucumber & Olive Salad
- 30 min
- 2–6 servings
- 677 kcal / serving
A warm tortilla wrap filled with tender seasoned steak, creamy yogurt, and a bright arugula-tomato-cucumber-olive salad. It comes together quickly for a weeknight with a satisfying mix of textures and flavors.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby arugula
- ½English cucumber
- 1 clovegarlic
- ⅛ cupKalamata olives, pitted
- 2large flour tortillas
- ⅛ cupplain Greek yogurt
- 1shallot
- ¾ lbstriploin (New York strip) steak
- 1tomato
- shallots
- tomatoes
- English cucumbers
- red onion
From the pantry: black pepper, coriander, ground, cumin, ground, dill, dried, extra virgin olive oil, red wine vinegar, salt
Cookware
aluminum foil · chef's knife · colander · cutting board · garlic press (optional) · grill pan, outdoor grill, or skillet · measuring cups · measuring spoons · mixing bowls · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby arugula
- ½English cucumber
- 1 clovegarlic
- 1shallot
- 1tomato
- shallots
- tomatoes
- English cucumbers
- red onion
Meat & seafood
- ¾ lbstriploin (New York strip) steak
Dairy, eggs & chilled
- ⅛ cupplain Greek yogurt
Bakery & bread
- 2large flour tortillas
Sauces, oils & condiments
- ⅛ cupKalamata olives, pitted
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| English cucumber | ½ | 1 | 1 ½ |
| garlic | 1 clove | 2 cloves | 3 cloves |
| Kalamata olives, pitted | ⅛ cup | ¼ cup | ½ cup |
| large flour tortillas | 2 | 4 | 6 |
| plain Greek yogurt | ⅛ cup | ¼ cup | ½ cup |
| shallot | 1 | 2 | |
| striploin (New York strip) steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
| tomato | 1 | 2 | 3 |
| red onion | ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Heat a grill pan or skillet over medium-high until hot.
- Pat the steak dry and season both sides with coriander, cumin, dill, salt, and black pepper.
- When the pan is hot, add a light coat of oil and cook the steak, flipping once, about 4–5 minutes for medium-rare; transfer to a plate and loosely tent with foil.
- Wash and dry all produce; mince the garlic and thinly slice the shallot, then place in a bowl with olive oil, red wine vinegar, dill, and salt.
- Add the diced tomato to the bowl; trim the cucumber, quarter it, slice, and add; halve the olives and add; then add the arugula and toss.
- Warm the tortillas in the pan about 1 minute per side until lightly charred; remove.
- Thinly slice the steak against the grain.
- Spread plain yogurt on each tortilla, top with steak and a portion of salad, roll tightly, and cut in half.
- Plate the wraps with the remaining salad on the side and serve.
Two tips
- The salad can be assembled a few hours ahead; keep arugula crisp by storing components separately.
- If you have leftovers, keep the salad separate and use extra yogurt as a side dip for the next day.
Nutrition per serving
- Calories
- 677 kcal
- Protein
- 45 g
- Carbs
- 43 g
- Fat
- 37 g
- Fiber
- 4 g
- Sodium
- 668 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.