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Follow these cooking methods/directions: 1. Combine wine, garlic, curry paste, vinegar, olive oil (if using) and Worcestershire sauce in large sealable freezer bag. Pierce steak all over with fork and add to bag, turning to coat; seal and refrigerate for 8 to 12 hours. 2. Discard marinade from meat; pat steak dry with paper towel. Season all over with salt and pepper to your taste. Grill in a closed barbecue over medium-high heat for 10 to 12 minutes for 1 inch (2.5 cm) thick steak, turning twice or more, for medium-rare 145°F (63°C) at the least. 3. Transfer to a cutting board and let rest for 5 minutes. Slice steak thinly across the grain. Tuck slices into warm pita halves along with cucumber slices and yogurt.