MEAT MARINADE1 pound flank steak
1/4 cup olive oil
1 teaspoon dried oregano
coarse salt and freshly ground pepper, to taste
SAUCE2 cups plain greek yogurt
2 T fresh dill (can use dried), chopped
1 T garlic, minced
1/2 cucumber, peeled and chopped
2 tablespoons lemon juice salt and pepper to taste
4 6-inch pita pockets
1 white onion, thinly sliced
1/4 cup crumbled feta cheese (mediterranean flavor is nice)
Prepare the meatCut the flank steak into thin strips against the grain. If its slightly frozen, its easier to slice. Place the strips in a large glass dish. I use a pyrex baking dish so the marinade is more easily distributed. In a bowl, combine the olive oil, oregano and salt and pepper and mix well. Pour over the meat and stir to coat well. Cover and place in the refrigerator and let marinate 2 hours or up to all day. I usually do this the night before and let it marinade till dinner the next night.
Prepare the sauce:In a small bowl mix together the yogurt, dill, garlic and lemon juice. Cover and place in fridge as well. Allow ample time for the flavors to meld.
Before Dinner:Spritz the pitas with a little water, wrap in foil and place in the oven to warm. I usually do about 300 degrees. Heat one tablespoon of olive oil in a heavy large skillet over medium-high heat. Remove meat from bag and discard marinade. Add meat slices to pan and saute until brown and cooked through, about 5 minutes. Transfer to a plate and add another tablespoon of oil to the skillet. Saute the onion until beginning to brown, about 5 minutes. Return the meat and any juices to the skillet and stir until heated.
Stir the yogurt sauce and season with salt and pepper.
Arrange the pita bread on plates and fill with beef mixture. Spoon some yogurt sauce over the meat and top with feta and a little dill if desired.
Fold the gyros in half and serve.