Greek Steak Pitas with Cucumber Dill Sauce

There is a seemingly never-ending supply of delicious recipes in a Cooking Light Annual Cookbook, and I have two of them. Why is it that I get stuck rotating the same 10-15 basic meals over and over again. This week I decided that it was time to get a little more variety in our diet. I pulled down the 2004 edition, and in no time, found more recipes that I wanted to try than I had nights in the week to cook. Here is one of the recipes that I tried out. It was absolutely fabulous. So flavorful, fresh and tasty!!! It was so good that I thought that I would share it with you too!

Steak Marinade

• 1/2 cup fresh lemon juice
• 1 tsp. dried oregano
• 1/2 tsp. black pepper
• 2 cloves minced garlic
• 1 lb. flank steak (or you can use the "carne asada" type thin sliced steak)

The lemon-juice marinade quickly penetrates the steak, so a 10-minute soak is enough to flavor the meat, but longer is OK too.

Sauce:

• 1/2 cup plain fat-free yogurt
• 2 tsp. chopped fresh dill (dry dill is OK, just use less of it)
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1 clove minced garlic
• 1/4 cup diced cucumber

Remaining Ingredients:

• pita
• lettuce
• tomato
• cucumber (I found some cute/tasty little Mediterranean cucumbers at Traders Joe's)
• crumbled feta cheese

Yum!!!!!!!!

No mater which kind of meat you decide to use, it will be delicious. Just be sure that you make plenty. I know I wished that I had had enough to go back for seconds!