Next: Potato Salad Recipe Up: Other Recipes
Next: Potato Salad
Recipe Up: Other Recipes
1/4 cup (60 mL) wine vinegar
3 tablespoons (45 mL) olive oil
2 garlic cloves, minced
3 tablespoons (45 mL) chopped fresh oregano or 2 teaspoons
(10 mL) dried
2 tablespoons (30 mL) chopped fresh thyme or 1/2 teaspoon
(2.5 mL) dried
2 pounds (1 kg) sirloin steak, slivered
1 tablespoon (15 mL) butter [I use more olive oil]
package of pita bread, halfed
1 cup (240 mL) diced tomatoes
1 cup (240 mL) diced cucumber
3 scallions, chopped
3 tablespoons (45 mL) chives, chopped, or 1 teaspoon (5 mL)
dried
2 tablespoons (30 mL) dill, chopped, or 1/2 teaspoon (2.5 mL)
dried [this is essential!]
yogurt
3 cups (750 mL) shredded lettuce
1/2 cup (115 mL) crumbled feta cheese
In a bowl, combine the vinegar, oil, garlic, oregano, thyme, salt and pepper to taste for the marinade. Add the steak and marinate for several hours at room temperature. Remove the meat from the marinade and drain. [I usually marinate for exactly the amount of time it takes to chop the rest of the ingredients.]
Heat the butter in a skillet until bubbly, add the meat and saute for a few minutes until brown. Place some of the steak in each pita pocket.
Combine the tomatoes, cucumber, scallions, chives, dill, and yogurt. Spoon over the meat. Top with lettuce and feta. Serve at once.
Next: Potato Salad
Recipe Up: Other Recipes
