Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
654
Calories
46g
Protein
41g
Fat
20g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup dry red wine
- 2 tbsp olive oil
- 2 tsp minced garlic
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1 dash of pepper
- 1 lb beef flank steak
- 1 tbsp butter or margarine
- 4 pitas
- 3 cups chopped lettuce
- 1 cup cucumber, diced
- 1 cup tomato, chopped
- 1 cup plain yogurt
Directions
1
Combine wine, oil, garlic, oregano, salt and pepper and set aside.
2
Cut steak into strips, 2"x1/4" wide, or as thin as possible
3
Pout wine marinade over beef strips, and let stand for 1 hour at room temperature. Drain meat strips and cook, in 2 batches, in hot butter, stirring for 2 to 3 minutes on all sides.
4
Serve meat in a chafing dish or on a hot tray to keep warm.
5
Open one end of pita to make a pocket. Set out dishes of lettuce, tomato, cucumber and yogurt. Allow each person to fill their own pita.
Recipe sourced from
fandom