Za’atar Sirloin Steak Lettuce Wraps with Feta Crema and Cucumber Tomato Salad

These lettuce wraps are a fresh and flavorful way to enjoy a quick steak dinner. Tender sirloin is seasoned with aromatic za’atar spice, then nestled in crisp lettuce leaves with creamy hummus and a bright cucumber-tomato salad. A tangy feta crema and crunchy sunflower seeds add the perfect finishing touches.

Ready in just 20 minutes, this recipe is ideal for busy weeknights when you want something satisfying without spending hours in the kitchen. The combination of warm spiced steak, cool feta crema and crunchy vegetables makes every bite a delight.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sunflower SeedsView ingredient guideLike ingredientDislike ingredient

8 tablespoon HummusView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon Za'atar SpiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and dice the cucumber into ¼-inch pieces. Dice the tomatoes into ¼-inch pieces. Trim and thinly slice the scallions. Trim the root end from the lettuce and separate 8 large leaves (16 for 4 servings) for wraps. Reserve remaining lettuce for another use. In a small bowl, combine the feta and sour cream to make the feta crema.
2. Pat the steak dry with paper towels and thinly slice against the grain. Season all over with za’atar spice, salt and pepper.
3. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the steak and cook to your desired doneness, stirring occasionally, 3-6 minutes (4-8 minutes for 4 servings). Remove the pan from heat.
4. While the steak cooks, in a medium bowl, whisk together the red wine vinegar, garlic powder, a large drizzle of olive oil, salt and pepper. Add the cucumber, tomatoes and scallions; toss until well coated.
5. Divide the lettuce leaves among plates. Spread each leaf with hummus and top with the cooked steak. Spoon the cucumber-tomato salad and feta crema over the steak. Garnish with sunflower seeds and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute sirloin with flank steak, ribeye or strip steak. Adjust cooking time as needed.

How do I make this recipe dairy-free?

Omit the feta and sour cream or use dairy-free alternatives. The hummus and vinaigrette will still provide plenty of flavor.

Can I prepare the components ahead of time?

Yes, you can cook the steak and chop the vegetables in advance. Store separately and assemble just before serving to keep the lettuce crisp.