- 1 (12 oz) Steak
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp Greek Yogurt
- 1 tbsp Cucumber, chopped
- 1/2 Lemon juice
- Black Pepper
- 2 soft Tortilla Wraps
- 2 slices Tomato
- 4 slices Red Onions
Set sous vide to 129.2 F / 54 C.
Place the steak and 1 tbsp olive oil in a medium zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 3 1/2 hours.
To make sauce, combine Greek yogurt, cucumber, and lemon in a small bowl. Season to taste with salt and pepper. Refrigerate until its needed.
When the time goes off, remove the bag from the water bath and pat dry. Discard any cooking liquid.
Season steak with salt and pepper.
Heat remaining tablespoon olive oil in a medium skillet over high heat. When the oil just begins to smoke, add steak. Sear until well browned. Transfer to a cutting board when done and let it cool.
Slice steak into thin strips and divide it between tortillas. Top with tomato, red onion, and yogurt dressing. Serve.