I N G R E D I E N T S
- ½ cup dry red wine
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- ½ teaspoon dried oregano
- ½ teaspoon salt
- Pepper
- 1 lb beef flank steak
- 1 tablespoon butter or margarine
- 4 Danny’s pitas
- 3 cups lettuce, chopped
- 1 cup cucumber, diced
- 1 cup tomato, chopped
- 1 cup plain yoghurt
C O O K I N G S T E P S
- 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.
