Wash and dry produce.

Trim and dice cucumber into ¼-inch pieces. Dice tomatoes into ¼-inch pieces. Trim and thinly slice scallions. Trim and discard root end from lettuce; reserve 8 larger leaves (16 for 4 servings) for wraps. (Save remaining lettuce for another use.)

In a small bowl, combine feta and sour cream.

Pat steak* dry with paper towels; thinly slice against the grain. Season all over with Za’atar Spice, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, stirring occasionally, 3-6 minutes (4-8 minutes for 4 servings).

Remove pan from heat.

While steak cooks, in a medium bowl, whisk together vinegar, garlic powder, a large drizzle of olive oil, salt, and pepper.

Add cucumber, tomatoes, and scallions; toss until coated.

Divide lettuce leaves between plates; spread leaves with hummus and top with steak. Spoon salad and feta crema over steak. Garnish with sunflower seeds and serve.