Mediterranean Beef Pitas with Yogurt-Cucumber Sauce
Tender marinated top round steak nestled in warm pita bread with creamy hummus, fresh cucumber-yogurt sauce, and Mediterranean toppings. The beef marinates in a garlicky yogurt mixture for hours, creating incredibly flavorful and juicy slices. Cherry tomatoes, Kalamata olives, and crumbled feta cheese add authentic Greek flavors. Perfect for a satisfying lunch or casual dinner that brings the tastes of the Mediterranean to your table.
Ingredients
- 1 ½ pounds Top Round Steak, cut 1 inch thicksirloin or flank steak1:1
Similar lean cuts work well
- 1 ½ cups nonfat plain Greek or regular yogurt
- 1 tablespoon fresh lemon juice
- 1 tablespoon garlic, minced
- 1 medium cucumber
- Salt and pepper
- 6 white or whole wheat pita breadsnaan or flatbread1:1
Any flatbread works for wrapping
- ¾ cup plain or seasoned hummus
- 10 cherry tomatoes, quartered
- ⅓ cup Kalamata olives, halved
- 3 tablespoons feta cheese, crumbled
Instructions
- 1
Combine yogurt, lemon juice and garlic in medium bowl
- 2
Place beef steak and 3/4 cup yogurt mixture in food-safe plastic bag and turn steak to coat
- 3
Close bag securely and marinate in refrigerator 6 hours or overnight
- 4
Cut cucumber in half lengthwise, cut one half crosswise into 1/4-inch slices and reserve
- 5
Chop remaining cucumber half into 1/4-inch pieces and add to remaining yogurt mixture
- 6
Season cucumber yogurt mixture with salt and refrigerate
- 7
Remove steaks from marinade and discard marinade
- 8
Place steak on rack of broiler pan so surface is 2 to 3 inches from heat
- 9
Broil 13 to 18 minutes for medium rare, turning once
- 10
Carve steak into thin slices and season with salt and pepper
- 11
Spread pitas with hummus
- 12
Top evenly with sliced cucumbers, tomatoes and steak slices
- 13
Sprinkle with olives and feta cheese
- 14
Serve with reserved yogurt mixture
Tips
Don't overcook the steak - medium rare keeps it tender and juicy for the best pita filling.
Make the cucumber yogurt sauce ahead of time to let flavors meld and save prep time.
Warm the pitas briefly before assembling to make them more pliable and enhance flavor.
Good to Know
Assembled pitas best eaten immediately. Store components separately in refrigerator for up to 3 days.
Marinate beef and make cucumber yogurt sauce up to 1 day ahead. Cook beef and assemble just before serving.
Serve immediately while beef is warm. Provide extra yogurt sauce on the side for dipping.
Common Mistakes
Don't overcook the beef past medium rare to avoid tough, dry meat.
Don't skip the marinating time or the beef won't be as flavorful and tender.
Substitutions
Similar lean cuts work well
Any flatbread works for wrapping
FAQ
Can I use a different cut of beef?
Yes, sirloin, flank steak, or even ribeye work well. Just adjust cooking time based on thickness and desired doneness.
How long will the assembled pitas keep?
Best eaten immediately as pitas can get soggy. Store components separately in refrigerator for up to 3 days.
Can I make this without the marinade?
The marinade adds significant flavor and tenderness, but you can season the beef with salt, pepper, and garlic powder if needed.