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n a small cup, combine 1 tablespoon of the oil, vinegar, 1 teaspoon
of the garlic, oregano, and 1/4 teaspoon each of the salt and
pepper; brush over flank steak and let marinate on a plate at room
temperature 10 minutes. Meanwhile, heat a stovetop grill pan over
medium heat.
In a small bowl, stir together yogurt, cucumber, mint, and the
remaining garlic, salt, and pepper until blended.
Grill steak 6 to 7 minutes per side or until the internal temperature
registers 140°F on an instant-read thermometer, for medium-rare.
Transfer to a cutting board and let rest 5 minutes.
While steak is grilling, heat remaining oil in a large nonstick skillet
over medium-high heat. Add peppers and onions and sauté 8
minutes or until crisp-tender.
Thinly slice steak across the grain. Top each wrap with 2 lettuce
leaves, steak, peppers, onions, and some yogurt sauce. Roll wraps
around filling. Wrap souvlakis in parchment or foil.
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