| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Beef Steak Gyros

1 pound beef shoulder top blade (flat iron) steaks
1 teaspoon dried oregano leaves, crushed
1 teaspoon minced garlic
Salt and pepper
4 pita breads, cut crosswise in half, warmed
Tomato and sweet onion slices

Yogurt Sauce:
1 cup plain lowfat yogurt
1/4 cup diced cucumber
1 large glove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper

1. Combine yogurt sauce ingredients in small bowl; cover and refrigerate.
2. Combine oregano and garlic; press evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 13 to 15 minutes for medium rare to medium doneness, turning twice.
3. Carve steaks into thin slices; season with salt and pepper, as desired. Serve beef in pita pockets with tomatoes, onion and yogurt sauce.

Makes 4 servings.

Recipe and photograph provided courtesy of the Beef Industry Council.