Recipe courtesy of Juan-Carlos Cruz
Save Recipe Print
1 hr 5 min
30 min
30 min
5 min
4 servings

Nutrition Info



In a small bowl, mix yogurt with dill, garlic, and 1 teaspoon lemon juice. Cover and refrigerate for at least 30 minutes to let flavors blend. In another small bowl, mix cucumber with tomatoes, green onions, and mint. Cover and refrigerate for at least 30 minutes.

Put steak in a separate shallow bowl and pour remaining lemon juice and oregano over steak. Cover and refrigerate for at least 30 minutes. Spray a nonstick saute pan with canola oil cooking spray. Remove steak from marinade, season with salt and pepper, and saute over medium-high heat for about 2 1/2 minutes on each side, or until cooked to your desired degree of doneness. Remove steak from skillet. Slice 1 side of each pita to open the pocket, being careful not to puncture the other side. Divide steak evenly among pitas and gently stuff into the pockets. Top each steak pile with 1/4 of the cucumber mixture. Drizzle 1/4 of the yogurt mixture into each pocket and serve immediately.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Perfectly Grilled Steak

Recipe courtesy of Bobby Flay

Grilled Tuna Steaks

Recipe courtesy of Ina Garten

Grilled Steak with Greek Corn Salad

Recipe courtesy of Food Network Kitchen

Homemade Pita Chips

Recipe courtesy of The Neelys

White Bean Dip with Pita Chips

Recipe courtesy of Giada De Laurentiis

Steak Bites

Recipe courtesy of Ree Drummond

Swiss Steak

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Latest Stories