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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A spicy marinade adds zip to these grilled beef slices tucked inside pita bread. Friends from Greece gave us their recipe for the cucumber sauce, which provides a cool contrast to the hot beef. I never have to worry about leftovers when I serve these sandwiches. Lee Rademaker Hayfork, California Ingredients:
1 medium onion, cut into chunks |
2 garlic cloves |
2 tablespoon sugar |
1 tablespoon ground mustard |
1/2 teaspoon ground ginger |
1-1/2 teaspoons pepper |
1/2 teaspoon cayenne pepper |
1/2 cup reduced-sodium soy sauce |
1/4 cup water |
1 beef sirloin tip roast (2 to 3 pounds), cut into 1/4-inch-thick slices |
cucumber sauce: |
1 medium cucumber, peeled, seeded and cut into chunks |
4 garlic cloves |
1/2 teaspoon salt |
1/3 cup cider vinegar |
1/3 cup olive oil |
2 cups (16 ounces) sour cream |
8 to 10 pita breads, warmed and halved |
thinly sliced onion |
chopped tomato |
Directions:
1. In a blender, combine the onion, garlic, sugar, mustard, ginger, pepper and cayenne; cover and process until onion is finely chopped. Add soy sauce and water; process until blended.
2. Place the beef in a large resealable plastic bag. Add marinade. Seal bag and turn to coat; refrigerate for 1-2 hours.
3. For sauce, in a blender;, combine the cucumber, garlic and salt; cover and process until cucumber is chopped. Add vinegar and oil; process until blended. Transfer to a large bowl; stir in sour cream. Refrigerate until serving.
4. Drain and discard marinade. Grill beef, covered, over medium-hot heat until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Place beef in pita halves. Top with cucumber sauce, sliced onion and chopped tomato. Refrigerate any remaining sauce. Yield: 8-10 servings.
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