Mediterranean Beef Steak Pitas
Pan-grilled beef steaks are sprinkled with lemon juice, sliced and served in warm pita bread with crumbled feta cheese and chopped kalamata olives.
2 beef ribeye steaks, cut 1-inch thick (about 1 1/2 pounds)
1 tablespoon olive oil
1 tablespoon fresh lemon juice
4 pita breads, warmed
2 tablespoons crumbled feta cheese
1 tablespoon chopped kalamata or ripe olives
1 1/2 teaspoons dried basil
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
1/8 teaspoon ground black pepper
- Combine seasoning ingredients; press onto beef steaks.
- Heat oil in large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare to medium doneness, turning occasionally. Sprinkle with lemon juice.
- Carve steaks; place on top of pitas. Sprinkle with cheese and olives.
Makes 4 servings.
Recipe and photograph provided courtesy of the Beef Industry Council.