Ingredients
The following ingredients have 4 Servings
- 2 pounds skirt or flank steak
- ¼ cup fresh squeezed lemon juice
- 4 cloves garlic (minced)
- 1 tablespoon dried mint
- 1 tablespoon dried oregano
- 1 teaspoon dried rosemary (crumbled)
- 1 ½ teaspoons salt
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ cup olive oil
- 1 red onion (sliced, for garnish)
- 2 to matoes (diced, for garnish)
- Tzatziki sauce (for garnish)
- 8 slices pita bread (without pockets)
- Tzatziki Sauce:
- 1 English cucumber (grated or finely diced)
- 4 cloves garlic (minced)
- 2 cups Greek yogurt
- 1 cup sour cream
- 2 tablespoons white wine vinegar
- 3 tablespoons olive oil
- 1 tablespoons fresh dill leaves (chopped)
- ½ teaspoon salt
- ¼ teaspoon pepper
Instruction
- For the meat: In a blender or food processor, place the lemon juice, garlic, mint, oregano, rosemary, salt, onion powder, black pepper, and olive oil; cover and process until everything is well combined. Pour this marinade over the meat and rub all over; making sure marinade has coated both sides. Cover well with plastic wrap and refrigerate for 3 hours or overnight.
- Grill beef, covered, over medium-hot heat until meat reaches desired doneness, about 10 minutes per side. Check periodically for desired doneness. Once meat is done, cover loosely with foil and allow meat to rest for 10 minutes before slicing. Slice against the grain and assemble onto warmed pitas. Top with sliced onion, chopped tomatoes and Tzatziki sauce. Serve immediately.
