1/2 c Dry red wine
2 tb Olive or vegetable oil
2 ts Minced garlic
1/2 ts Dried oregano
1/2 ts Salt
1 ds Of pepper
1 lb Beef flank steak
1 tb Butter or margarine
4 Pitas
3 c Chopped lettuce
1 c Peeled, seeded and diced
-cucumber
1 c Chopped tomato
1 c Plain yogurt
serves 4
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.
Yields
4 Servings