Friday, September 30, 2011

Lemon Steak Pitas

Here is another recipe I tried last week from deals to meals.   It was pretty good.  The onion yogurt sauce made way more than needed and was a bit runnier than I would have liked.  Could easily have been solved by using Greek yogurt, or draining/patting my shredded cucumbers.  Other than that it was good.
I was impressed that the marinade gave soo much lemon flavor.  Here is our version of the recipe.

**Serves 6
**Needs to marinate all day**


  • 2 cups finely shredded cabbage
  • 4-5 small sweet peppers, sliced.  (or 1 large cut in to thin strips)
  • 1 large tomato, cut into thin strips
  • pita pockets or flat bread
Onion yogurt sauce

  • 1 envelope dried onion soup mix (or try 3-5 Tablespoons of this mix)
  • 1 16 oz container of plain yogurt (definitely recommend a greek if you want a thicker sauce)
  • 1 cup shredded cucumber (that was 1 large English cucumber for me.) 
Marinated steak
  • 1.5-2  lbs boneless steak, cut into thin strips (I used a flank steak sliced thin)
  • 1/2 cup lemon juice (I used fresh squeezed)
  • 1/4 cup water
  • 1 Tablespoon oil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  1. In the morning, mix the steak marinade ingredients in a zip top bag.  Refrigerate and marinate all day.
  2. When ready to serve, mix together the yogurt sauce ingredients.  Keep cold until steak is cooked.  
  3. Pour steak and marinade into a large saute pan.  Cook on high heat until steak is tender and cooked through.  (do not over cook.)  
  4. To serve, place steak, cabbage, bell pepper, and tomatoes in a pita.  Top with yogurt sauce.  

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