Beef With Yogurt In Pita Bread

Recipe Ingredients

1/2 cup	118ml	Dry red wine
2 tablespoons	30ml	Olive or vegetable oil
2 teaspoons	10ml	Minced garlic
1/2 teaspoon	2.5ml	Dried oregano
1/2 teaspoon	2.5ml	Salt
1		Pepper
1 lb	454g / 16oz	Beef flank steak
1 tablespoon	15ml	Butter or margarine
4		Pitas
3 cups	438g / 15oz	Chopped lettuce
1 cup	146g / 5.1oz	Peeled - seeded and diced
1 cup	62g / 2.2oz	Chopped tomato
1 cup	237ml	Plain yogurt

Recipe Instructions

Combine wine, oil, garlic, oregano, salt, and pepper. cut steak into strips, 2-inches by 1/4-inch wide, or as thin as possible. Pour wine marinade over beef strips, and let stand for 1 hour at room temperature.

Drain meat strips and cook, in two batches, in hot butter, stirring, for 2 to 3 minutes or until brown on all sides.

Serve meat in a chafing dish or on a hot tray to keep warm.

Open one end of pita to make a pocket. Set out dishes of lettuce, tomato, cucumber, and yogurt. Allow each person to fill his own pita.

From THE COMPLETE BOOK OF GREEK COOKING, by The Recipe Club of Saint Paul's Greek Orthodox Cathedral, Harper and Row, NY, c1990.

Source:
Jean Hopkins-Mom

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