Serves 4.
INGREDIENTS:
1 tbsp fresh oregano leaves, finely chopped, or 1 tsp dried oregano
1/4 tsp ground cumin
1/2 tsp paprika
1/4 tsp ground black-pepper
1 clove garlic, crushed
1 tbsp fresh lemon juice
2 tsp olive oil, divided
1 lb eye round beef steak, trimmed of visible fat and sliced into 4 4-oz lean beef tenderloins
Olive oil cooking spray
1 large red onion, thinly sliced
2 medium sweet peppers (red or green) thinly sliced **I used one green pepper
2 medium tomatoes, coarsely chopped
1 cup Tatziki (recipe below)
100% Whole Grain Pita or Ezekiel Bread
DIRECTIONS:
In a small bowl, mix together oregano, cumin, paprika, black pepper, garlic, lemon juice and 1 tsp oil. Rub mixture onto steaks, place in zip-top bag and let marinate for 30 minutes or overnight.
Preheat broiler to high (OR USE BBQ). Place steaks on a foil-lined baking sheet misted with cooking spray, or stoneware, and broil for 7 to 10 minutes. When done, remove from oven and let sit for 5 minutes; slice thinly.
Meanwhile, heat remaining 1 tsp oil in a small sauté pan over medium-high heat. Add onion and sweet peppers and cook until soft, about 7 to 10 minutes. Set aside.
To assemble, cut pitas in half, open pocket and palce 2 oz. steak, 1/2 cup sweet pepper-onion mixture and 1/2 cup tomatoes in each pita half. Top each with 2 tbsp Tatziki.
Tatziki Sauce
(Cucumber Yogurt)
Makes 3 cups
2 medium cucumbers, peeled and seeded (I use my processor and sieved out the excess water)
2 cups nonfat plain Greek-style yogurt (I use low-fat non-Greek)
1 clove garlic, smashed
1 tbsp fresh dill, finely minced (I used dried)
1 tbsp fresh mint, finely minced (I skipped)
1/8 tsp sea salt
1/4 tsp pepper
1/4 tsp red wine vinegar (I skipped)
*I added some dried chopped onions and garlic salt, about a pinch each
Mix it all, and refrigerator.
