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Preheat a grill to medium high.
Make the marinade: Whisk the olive oil, garlic, mint (if using), 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 bell pepper and onion to the bowl with the remaining marinade and toss; remove to a plate with a slotted spoon.
Add the steak to the bowl and toss.
Grill the bell pepper, onion and steak, turning once, until lightly charred, about 4 minutes per side for the vegetables and 4 to 8 minutes per side for the steak (depending on the thickness).
Set aside to rest, about 5 minutes.
Meanwhile, grill the pitas until marked, about 1 minute per side.
Slice the steak against the grain.
Fill the pitas with the steak, grilled vegetables, tomato and watercress.
Drizzle with the yogurt sauce.