Wednesday, September 9, 2009
2 - lb. boneless beef chuck steak, about 1 - 1/4 in. thick
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon minced garlic
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup greek yogurt
1 cup diced seedless cucumber
1 tablespoon snipped fresh dill
1/4 teaspoon salt
5 pocketless pita breads
Accompaniments: leaf lettuce, sliced tomatoes and red onions
Mix oil, lemon juice, garlic, oregano, salt and pepper in small bowl. Pour over beef, turning to coat. Cover and cook on low 6 to 8 hours until meat is tender.
Meanwhile, make sauce: stir ingredients, cover and refrigerate.
Remove beef to cutting board; slice. Return beef to juices in slow-cooker to keep warm. Warm pitas as package directs; top with sliced meat. Serve with accompaniments and yogurt sauce.