Make sure you lightly warm your pita bread before you get started assembling everything, as it will make it more pliable and easier to stuff.
– 4 Danny’s Pitas
– ½ cup dry red wine
– 2 tblspns olive oil
– 2 tspns minced garlic
– ½ tspns dried oregano
– ½ tspn salt
– 500 g beef flank steak
– 1 tblspn butter or margarine
– 3 cups lettuce chopped
– 1 cup cucumber chopped
– 1 cup tomatoes chopped
– 1 cup plain yoghurt
Combine wine, oil, garlic, oregano, salt and pepper.
Cut steak into strips, 2 inches by ¼ inch, or as thin as possible. Pour wine marinade over beef strips, and let stand for 1 hour at room temperature.
Drain meat strips and cook in two batches in hot butter, stirring, for 2–3 minutes or until brown on all sides.
Serve meat in a chafing dish or on a hot tray to keep warm.
Open one end of Danny’s pita to make a pocket. Set out dishes of lettuce, tomato, cucumber and yoghurt and serve.
Recipe provided by Danny’s Real Pita Bread. For more delicious and healthy recipes, visit their website www.pitabread.co.nz.