Greek-Seasoned Steak Sandwiches

Ingredients

• 0.4 teaspoon pepper black divided freshly ground
• 1  cucumber peeled thinly sliced
• 0.3 teaspoon dijon mustard 
• 12 ounces flank steak trimmed
• 1 tablespoon garlic minced
• 2 tablespoons greek yogurt plain fat-free
• 0.5 teaspoon kosher salt divided
• 4 teaspoons olive oil extra virgin extra-virgin divided
• 1 teaspoon oregano dried
• 4 6-inch wholewheat pita breads whole-wheat ()
• 4 slices onion red thin
• 3 tablespoons red wine vinegar divided
• 4  the of 1 cos lettuce 
• 1  tomatoes cut into 8 slices

Equipment

• bowl
• frying pan
• whisk
• grill
• ziploc bags
• grill pan

Directions

1. Combine 2 tablespoons vinegar, 1 teaspoon oil, garlic, and oregano in a large zip-top plastic bag.
2. Add steak to bag; seal.
3. Let stand at room temperature 20 minutes, turning once.
4. Heat a grill pan over medium-high heat.
5. Remove steak from bag; discard marinade.
6. Sprinkle 3/8 teaspoon salt and 1/4 teaspoon pepper evenly over both sides of steak. Coat pan with cooking spray.
7. Place steak in pan; grill 5 minutes on each side or until desired degree of doneness.
8. Remove steak from pan; let stand 10 minutes.
9. Cut steak across the grain into thin slices.
10. Combine remaining 1 tablespoon vinegar, 1 tablespoon oil, 1/8 teaspoon salt, 1/8 teaspoon pepper, yogurt, and mustard in a bowl, stirring with a whisk.
11. Cut off one-third of each pita; discard or reserve for another use. Arrange 1 lettuce leaf, 1 onion slice, one-fourth of cucumber slices, 2 tomato slices, and one-fourth of steak in each pita; top each sandwich with 1 tablespoon yogurt mixture.