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
1 cup plain lowfat yogurt
1/4 cup diced cucumber
1 large glove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Combine yogurt sauce ingredients in small bowl; cover and refrigerate.
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.
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 courtesy of the Beef Industry Council.