Ingredients

Here are the following ingredients:

• ½ cup (125 mL) plain Greek yogurt
• ¼ cup (60 mL) mayonnaise
• 2 tsp (10 mL) dried oregano leaves
• ¾ tsp (3 mL) salt, divided
• ½ cup (125 mL) EACH diced cucumber and diced tomato
• 1 green onion, sliced
• ¼ cup (60 mL) EACH crumbled feta cheese and sliced pitted Kalamata olives
• 1 tbsp (15 mL) Greek-style vinaigrette dressing
• 1 lb (500 g) Beef Minute/Sandwich/Fast-fry Steaks, cut into four pieces
• 1 tsp (5 mL) garlic powder
• 1 tsp (5 mL) fresh ground pepper
• 4 to 8 butter lettuce leaves (such as Bibb or Boston)
• 2 Greek-style pita bread, (no pocket pita), halved, warmed

Shopping List

Here are the following shopping items to buy:

• Plain Greek yogurt
• Mayonnaise
• 2 tsp (10 mL) dried oregano leaves
• Salt
• Cucumber
• Tomato
• 1 green onion
• Crumbled feta cheese
• Sliced pitted Kalamata olives
• Greek-style vinaigrette dressing
• 1 lb (500 g) Beef Minute/Sandwich/Fast-fry Steaks, cut into four pieces
• Garlic powder
• Fresh ground pepper
• 4 to 8 butter lettuce leaves (such as Bibb or Boston)
• 2 Greek-style pita bread, (no pocket pita)

Method

Follow these cooking methods/directions:

1. Combine yogurt, mayonnaise, oregano and ¼ tsp (1 mL) salt in a small bowl; set aside.

2. Combine cucumber, tomato, onion, feta and olives in medium bowl; add vinaigrette dressing, tossing to coat. Set aside.

3. Pat steaks dry with paper towel. Sprinkle both sides of steaks with garlic powder, pepper and remaining ½ tsp (2 mL) salt.

4. Heat a lightly oiled nonstick skillet over medium heat; cook steaks, in batches as necessary, for 4 to 8 minutes, turning twice or more until steaks are cooked to medium (160°F/71°C) at the least.

5. Spread each of the warmed Greek pita bread with some of the yogurt sauce. Layer lettuce leaves on top of pita; top each with a steak and top each with the tomato/cucumber mixture and serve remaining yogurt sauce alongside.