Beef with Yogurt in Pita Bread (Fetes Vodines Se Peta)
Yield
4 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
red wine
dry |
*
|
| 2 | tablespoons |
olive oil
or vegetable oil |
|
| 2 | teaspoons |
garlic
minced |
|
| ½ | teaspoon |
oregano
dried |
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | pound |
beef, flank steak (london broil)
|
|
| 1 | tablespoon |
butter
or margarine |
|
| 4 | each |
pita bread
|
* |
| 3 | cups |
lettuce
chopped |
*
|
| 1 | cup |
cucumbers
peeled, seeded, diced |
|
| 1 | cup |
tomatoes
chopped |
|
| 1 | cup |
yogurt, plain
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
red wine
dry |
*
|
| 3E+1 | ml |
olive oil
or vegetable oil |
|
| 1E+1 | ml |
garlic
minced |
|
| 2.5 | ml |
oregano
dried |
|
| 2.5 | ml |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| 453.6 | g |
beef, flank steak (london broil)
|
|
| 15 | ml |
butter
or margarine |
|
| 4 | each |
pita bread
|
* |
| 7.1E+2 | ml |
lettuce
chopped |
*
|
| 237 | ml |
cucumbers
peeled, seeded, diced |
|
| 237 | ml |
tomatoes
chopped |
|
| 237 | ml |
yogurt, plain
|
|
Directions
Combine wine, oil, garlic, oregano, salt, and pepper.
Cut steak into strips, 2-inches by ¼ 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.
