Beef with Yoghurt in Danny's Pita Bread
I N G R E D I E N T S
½ cup dry red wine
2 tablespoons olive oil
2 teaspoons minced garlic
½ teaspoon dried oregano
½ teaspoon salt
Pepper
1 lb beef flank steak
1 tablespoon butter or margarine
4 Danny's pitas
3 cups lettuce, chopped
1 cup cucumber, diced
1 cup tomato, chopped
1 cup plain yoghurt
C O O K I N G S T E P S
Combine wine, oil, garlic, oregano, salt and pepper.
Cut steak into strips, 2 inches by ¼ inch, 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 2-3 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 Danny's pita to make a pocket. Set out dishes of lettuce, tomato, cucumber and yoghurt and serve.
