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.

Greek Pan-Fried Minute Steak Sandwich

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Round Minute Steak