Greek Pocket Steaks Recipe
These Greek Pocket Steaks are perfectly designed for the famished soul ! Try this stuffed pita bread dish for your next meal and tell me if you like it. your suggestions for these Greek Pocket Steaks are welcome !
Ingredients
1 tablespoon olive or cooking oil
1 tablespoon red wine vinegar
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1 small cucumber, seeded and chopped
1 medium tomato, chopped
2 pita bread rounds
1 medium onion, sliced
1 tablespoon olive or cooking oil
4 beef cubed steaks (1 pound total)
1/2 teaspoon salt
Dash pepper
1 cup shredded lettuce
Pimiento-stuffed olives (optional)
Directions
Preheat oven to 250°.
In medium mixing bowl combine 1 tablespoon olive or cooking oil, red wine vinegar, oregano, and 1/4 teaspoon salt.
Stir in chopped cucumber and tomato.
Cut pita bread rounds in half crosswise.
Place on baking sheet; warm in 250° oven.
Meanwhile, in skillet cook onion in 1 tablespoon olive or cooking oil till tender but not brown.
Push onion aside.
Cook beef steaks 2 minutes.
Turn; cook 2 minutes more or till done.
Sprinkle with the 1/2 teaspoon salt and pepper.
Place 1 steak and some of the cooked onions in each bread round half.
Toss lettuce with cucumber-tomato mixture; spoon atop meat and onions in each bread round half.
In medium mixing bowl combine 1 tablespoon olive or cooking oil, red wine vinegar, oregano, and 1/4 teaspoon salt.
Stir in chopped cucumber and tomato.
Cut pita bread rounds in half crosswise.
Place on baking sheet; warm in 250° oven.
Meanwhile, in skillet cook onion in 1 tablespoon olive or cooking oil till tender but not brown.
Push onion aside.
Cook beef steaks 2 minutes.
Turn; cook 2 minutes more or till done.
Sprinkle with the 1/2 teaspoon salt and pepper.
Place 1 steak and some of the cooked onions in each bread round half.
Toss lettuce with cucumber-tomato mixture; spoon atop meat and onions in each bread round half.
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