Yield: 1 Servings
|2 \N||Well-trimmed beef ribeye steaks, cut 1 inch thick|
|1 tablespoon||Olive oil|
|1 tablespoon||Fresh lemon juice|
|4 \N||Whole pita pocket breads, warmed|
|2 tablespoons||Crumbled feta cheese|
|1 tablespoon||Chopped ripe olives|
|1½ teaspoon||Garlic powder|
|1½ teaspoon||Dried basil leaves|
|1½ teaspoon||Dried oregano leaves|
Combine seasoning ingredients, ½ teaspoon salt and ⅛ teaspoon pepper; press evenly into both sides of beef steaks. In large nonstick skillet, heat oil over medium heat until hot. Place steaks in skillet; cook 10 to 12 minutes for medium rare to medium doneness, turning once. Sprinkle with lemon juice.
To serve, carve steaks into thin slices. Arrange equal amount of beef on top of each pita; sprinkle with cheese and olives. Serve immediately.
MAKES 4 SERVINGS.
Posted to MC-Recipe Digest V1 #517 by "Master Harper Gaellon" <gaellon@...> on Mar 14, 1997