Recipe: Mediterranean Flank Steak Sandwiches in Pita Bread (grilled)

MEDITERRANEAN FLANK STEAK SANDWICHES IN PITA BREAD

FOR THE SAUCE:
1 cup plain yogurt
1/2 cup peeled, seeded and finely diced cucumber
2 tablespoons finely chopped fresh basil
1/2 teaspoon garlic salt
Pinch, cayenne pepper
FOR THE STEAK AND ONIONS:
2 large red onions, cut crosswise into 1/2-inch thick slices
3 tablespoons olive oil
2 teaspoons garlic salt
2 teaspoons dried oregano
Freshly ground black pepper, to taste
1 beef flank steak, about 1 1/2 pounds
4 pita bread pockets
4 tomatoes, cut crosswise into slices
4 large lettuce leaves

TO MAKE THE SAUCE:
In a small bowl, mix together the yogurt, cucumber, basil, garlic salt and cayenne pepper. Cover until ready to use (refrigerate if you're not using it right away, but bring to room temperature before serving).

TO PREPARE THE STEAK AND ONIONS:
Preheat grill.

Lightly brush both sides of the onions with about 1 1/2 tablespoons of the olive oil.

Grill them directly over medium heat, turning once, until tender, 12 to 14 minutes.

Meanwhile, in a small bowl, combine garlic salt, oregano and pepper with remaining olive oil. Spread this mixture over both sides of the flank steak.

Grill the steak directly over medium heat, turning once, until cooked to desired doneness, 10 to 11 minutes for rare or 12 to 14 minutes for medium-rare. Remove the flank steak from the grill and allow it to rest for 2 to 3 minutes.

Thinly slice the steak, diagonally, across the grain. Fill each pita pocket with steak, onion slices, tomatoes and lettuce. Drizzle some sauce inside. Serve warm.

Makes 4 servings
Adapted from source: Weber's Art of the Grill