Greek pocket steaks - sl 11/81
4 sandwiches
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Red wine vinegar |
| ½ | teaspoon | Dried whole oregano |
| ¼ | teaspoon | Salt |
| 1 | medium | Cucumber; thinly sliced |
| 1 | large | Tomato; chopped |
| 2 | eaches | 6-inch pita bread rounds |
| 1 | medium | Onion; thinly sliced and separated into rings |
| 1 | tablespoon | Vegetable oil |
| 4 | eaches | 4-oz cubed beef steaks |
| ½ | teaspoon | Salt |
| Pepper to taste | ||
| 1 | cup | Lettuce; shredded |
Directions
Combine olive oil, vinegar, oregano, and ¼ teaspoon salt; add cucumber and tomato, tossing gently. Chill 2 hours.
Cut pita bread rounds in half; place on baking sheet. Bake at 250F for 10 minutes or until warm.
Saute onion in oil and tender. Remove onions and set aside. Cook steaks on each side 3 minutes or until done. Sprinkle steaks with ½ teaspoon salt and pepper.
Place 1 steak and several onion rings in each half. Gently toss lettuce with cucumber mixture; spoon into each half. Yield: 4 sandwiches.
Anne Ringer of Georgia in November, 1981"Southern Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 11-05-95