Steak Pitas with Dill Sauce, Greek

By fireandfrost

A lemon juice marinade quickly penetrates the steak, so a 10 minute soak is enough to flavor the meat. You can substitute crumbled goat or blue cheese in place of the feta.

Ingredients

• Sauce:
• ½ cup plain fat-free yogurt
• 2 teaspoons chopped fresh dill
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 garlic clove, minced
• Steak:
• ½ cup fresh lemon juice
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• 2 garlic cloves, minced
• 1 (1-pound) flank steak, trimmed
• Cooking spray 4 (6-inch) pitas, cut in half
• 4 romaine lettuce leaves, halved
• ¼ cup (1 ounce) crumbled feta cheese

Preparation

Step 1

1. Prepare grill or broiler.
2. To prepare sauce, combine first 5 ingredients, stirring with a whisk.
3. To prepare steak, combine juice and next 4 ingredients (juice through steak) in a large zip-top plastic bag; seal. Marinate in refrigerator 10 minutes, turning once. Remove steak from bag; discard marinade.
4. Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Line each pita half with 1 lettuce leaf half. Divide steak evenly among pita halves. Spoon 1 tablespoon sauce and 1 ½ teaspoons cheese into each pita half.