Friday, January 21, 2011

Greek Steak Pita with Tzatziki Sauce and Marinated Red Onion

from Kelly
Steak Marinade:
  • 3 tbsp red wine vinegar
  • 3 tbsp olive oil
  • Lemon zest from half a lemon
  • 1 clove of garlic, minced
  • 1/4 tsp dried oregano
  • Sea salt and fresh cracked pepper, to taste
Combine all ingredients in a large zip lock bag and mix thoroughly. Add the flank steak and make sure it gets evenly coated in the marinade. Marinate for at least 2 hours.
Tzatziki Sauce :
  • 1 cucumber, peeled, seeded and diced
  • 1/2 tsp sea salt
  • 8 oz of Greek plain yogurt (I used non fat)
  • 1/2 lemon, juice and zest
  • 2 tsp fresh dill, chopped
  • 1 clove of garlic, minced
  • Sea salt and fresh cracked pepper, to taste
Peel the cucumber and cut it in half lengthwise. Using a spoon, remove all the seeds from both halves. Dice into small pieces then place in a strainer. Sprinkle 1/2 tsp sea salt over the cucumber and set the strainer in a bowl for 30 minutes. The salt will draw out the moisture in the cucumber. Pat dry with a paper towel.
Place all ingredients in a food processor and pulse until well blended. Let sit in the refrigerator for at least one hour to let flavors mingle.
Note: If you want really thick sauce, strain yogurt for several hours to remove the liquid and thicken the yogurt. Place two coffee filters in a strainer, which is placed in a bowl. Add the yogurt and let sit for two hours letting the liquid drain.
Marinated Red Onions:
  • 1/2 large red onion, sliced very thin
  • 2 tbsp red wine vinegar
  • 1 tbs olive oil
  • 1 tsp white sugar
  • Dash of red pepper flakes (more if you want them spicy)
  • Sea salt, to taste
Slice onion into very thin slices. Combine the vinegar, oil, sugar, red pepper flakes and sea salt in a bowl then mix thoroughly. Add the sliced onion, cover with plastic wrap and let it marinate in the refrigerator, stirring occasionally for at least 45 minutes.
Other Ingredients:
  • Whole wheat pita
  • Romaine lettuce
  • Grape tomatoes, sliced
  • Feta cheese
Let the flank steak sit at room temperature for 15 minutes prior to cooking. Heat a large grill pan on medium heat until hot. Add the steak and cook until the desired degree of doneness. Remove from pan and set aside to rest for at least 5 minutes. Cut thin slices against the grain.
Warm the pita bread in the oven or microwave. Fill with the pita with lettuce, steak slices, tomatoes, tzatziki sauce, red onions and feta cheese. Enjoy.

No comments:

Post a Comment