https://oceanshores.iga.com/Recipes/Detail/6020/
1 Ratings 0 Comments
Yield: Serves 4
| 2 | beef ribeye steaks, cut 1-inch thick (1-1/2 lbs.) | ||
|
|
|||
| 1 | Tablespoon | olive oil | |
|
|
|||
| 1 | Tablespoon | fresh lemon juice | |
|
|
|||
| 4 | pita breads, warmed | ||
|
|
|||
| 2 | Tablespoons | crumbled feta cheese | |
|
|
|||
| 1 | Tablespoon | chopped Kalamata or ripe olives | |
|
|
|||
| Seasoning: | |||
| 1-1/2 | teaspoons | dried basil | |
|
|
|||
| 1-1/2 | teaspoons | garlic powder | |
|
|
|||
| 1-1/2 | teaspoons | dried oregano | |
|
|
|||
| 1/2 | teaspoon | salt | |
|
|
|||
| 1/8 | teaspoon | black pepper | |
|
|
|||
1. Combine seasoning ingredients; press onto beef steaks.
2. Heat oil in large nonstick skillet over medium heat until hot. Add steaks; cook 12 to 15 minutes for medium rare to medium doneness, turning occasionally.
3. Sprinkle steaks with lemon juice. Carve steaks; place on pitas. Top with cheese and olives.
Photo and Recipe Courtesy of Cattlemen's Beef Board and National Cattlemen's Beef Association
Please note that some ingredients and brands may not be available in every store.
https://oceanshores.iga.com/Recipes/Detail/6020/
Be the first to comment on this recipe!
Add a Comment Login