I've just come back from Texas where I ate way too much BBQ and way too much Mexican food. So tonight, I'll be having this easy, light, grilled steak pitas.
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I read about it in the Rachael Ray magazine last month and we've already made it about half a dozen times since. Like most people, we're trying to go easy on the red meat, but the beauty of this dish is that you're using a small amount of steak per gyro, it's just an accent piece to the tomatoes, fresh herbs and yogurt sauce.
In this recipe, nothing is fried, the meat is grilled. There's no exorbitant amounts of oil and there isn't any butter. The flavor punch comes from the Mediterranean style combo of lemon, spices and fresh herbs, and yogurt sauce.
Rachael Ray's Grilled Steak on Pitas
* 2 pounds 1-inch-thick sirloin steak
* 2 tablespoons extra virgin olive oil (EVOO)
* Salt and pepper
* 1 cup crumbled feta cheese
* 3/4 cup Greek-style yogurt
* Juice of 1 lemon
* 1 clove garlic, grated
* 2 sprigs oregano, stems discarded, leaves chopped
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 2 dashes hot pepper sauce
* 4 large pitas or other flatbread
* Toppings, such as thinly sliced cucumber, tomato and red onion; chopped chiles and kalamata olives; shredded romaine lettuce hearts; flat leaf parsley leaves
* 4 lemon wedges
Preparation
Pre-heat the broiler or a grill to medium. Drizzle the steak with the EVOO; season with salt and pepper. Cook, turning once, for medium-rare, 8-10 minutes. (I like it medium well, so I cook it a little longer.) Let cool slightly, then thinly slice.
While the steak is cooking, using a food processor, puree the feta, yogurt, lemon juice, garlic, oregano, cumin, coriander and hot sauce. Season with salt and pepper; transfer to a bowl.
Char the pitas under the broiler or on the grill. Top with the steak and your choice of toppings. Serve with the lemon wedges and yogurt sauce.
So what's your easy go-to meal? What dish can you count on to be quick and delicious?
