Soooo good. Always love to see the Penzey's Catalog in the mail.
2 cups plain Greek yogurt
1-2 T Dill Weed (to taste)
1/2 cucumber, peeled, seeded and minced
1/2 t salt (optional, to taste)
1 1/2 lbs. skirt steak (or sandwich steak or round steak pieces pounded a bit flatter)
1/2 cup fresh lemon juice (juice of 2-3 lemons)
1 t Turkish oregano
1/2 t pepper
1/2 t granulated garlic powder
4 pitas, halved
2 cups arugula or soft lettuce, washed and dried
1/2 cup crumbled feta cheese (about 2 oz)
1 tomato sliced
Make the yogurt sauce first. Put the yogurt in a bowl. Rub the dill weed between your hands over the bowl, so that the dill is broken up and releases its flavor. Add the cucumber and mix well. Add salt and mix. Taste and add more Dill and salt as desired. Refrigerate until ready to use.
Combine the steak, lemon juice, oregano, pepper and garlic in a zip-top bag or other closed container. Marinate for 10-30 minutes. Pre-heat grill while steak is marinating. Remove the steak from the bag and discard the marinade. Grill the steak to desired degree of done-ness; 3-4 minutes per side over high heat is a round estimate for medium-rare. Remove from the grill and let stand for 5-10 minutes before slicing. (I broiled mine in the oven 5 minutes on each side.)
While the stead is standing, fill each pita half with a few heaping spoonfuls of yogurt sauce, feta cheese, a bunch of arugula and tomato slices. Slice the steak diagonally across the grain into thin slices. Add steak to the pita and serve.
Nutritional Information: Servings 4; Serving Size 1 pita; Calories 590; Calories from fat 350; Total fat 38g; Cholesterol 110mg; Sodium 770mg; carbohydrate 48g; Dietary Fiber 3g; Protein 52