• French Rolls
• ⅓ cup olive oil
• 2 cloves garlic, minced
• 1 tsp. Dried Oregano
• ½ tsp. Paprika
• Salt and Pepper to taste
• ½ cup 2% plain greek yogurt
• 1 onion, sliced into ½ inch thick slices
• 1 pound skirt steak
• 1 tomato, sliced
• Romaine lettuce, chopped

① Make the marinade: Whisk the olive oil, garlic, oregano, paprika, 1 teaspoon salt, and pepper to taste in a large bowl. Transfer 1 tablespoon of the marinade to a small bowl; mix in the yogurt and 2 tablespoons water. Add the onion to the bowl with the remaining marinade and toss; remove to a plate.

② Add the steak to the bowl and toss. Preheat a grill or stove top to medium high.
Grill the onion and steak, turning once, until lightly charred, about 4 minutes per side for the onions and 4 to 8 minutes per side for the steak (depending on the thickness). Set aside to rest, about 5 minutes. Meanwhile, toast the french rolls.

③ Slice the steak against the grain. Fill the french roll with steak, grilled onions, tomato and lettuce. Drizzle with the yogurt sauce.