Greek-Style Tip Steaks
|Beef tip||8 Ounce, cut 1/8 - 0.25 inch thick|
|Plain yogurt||1⁄4 Cup (4 tbs)|
|Diced cucumber||2 Tablespoon|
|Olive oil||1 1⁄2 Teaspoon, divided|
|Onion slices||4 , separated into rings (Thin Slices)|
|Garlic||1 Clove (5 gm), minced|
|Dried oregano leaves||1⁄2 Teaspoon|
|Tomato||1 Small, cut into 6 slices|
|Pita bread||1 , cut in half and warmed (6 Inch)|
Combine yogurt, cucumber and 1/2 tsp.of the oil; reserve.
Cut beef tip steaks into 1/2 inch strips; cut each strip in half crosswise.
Heat remaining 1 tsp.oil in lg.nonstick skillet over medium high heat.
Add onion, garlic and oregano; stirfry 1 minute.
Add beef; stirfry 1-1 1/2 minutes.
Do not overcook.
Sprinkle with salt and pepper.
Place 3 tomato slices and an equal amount of beef mixture into each pita half.
Serve with cucumber yogurt sauce.