Salted Time: 5-6 hours
1 to 1-1/4 pounds beef top round (Tucson cut) steak, cut 1-1/2 inches thick
4 pita breads, warmed
1/2 English cucumber, seeded and cut lengthwise into 8 spears
1 tomato, cut 12 into wedges
Marinade:
1 cup Greek yogurt, divided
2 tablespoons cider vinegar
2 cloves garlic, minced
1/4 teaspoon ground cardamom
1/8 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon pepper
Sauce:
1 jar (20 ounces) sliced mangoes, drained
1 clove garlic, minced
1 teaspoon chopped fresh mint
procedures for making:
1) Combine 1/2 cup yogurt and remaining marinade ingredients in medium bowl. Place beef steak and marinade in resealable
food- keeping on little container; then another layer or place the steak. and close da soak in the refrigerator approximately 5-6 hours.
2) Preheat oven to 350°F. Heat large nonstick skillet over medium heat until hot. Remove steak from marinade; discard
marinade. Pat dry with paper towels. Place steak in skillet; cook 4 minutes, turning once. Place skillet in 350°F oven. Cook
23 to 30 minutes or until internal temperature reaches 140°F.
3) Meanwhile, to prepare Sauce, chop enough mango to yield 1/2 cup. Reserve remaining mango for topping. Place 1/2
cup mango, remaining 1/2 cup yogurt, 1 clove garlic and mint in food processor or blender container. Cover; process until
smooth. Set aside.
4) Carve beef diagonally into very thin slices. Place beef evenly into each pita bread. Top evenly with reserved mango,
cucumber and tomato. Drizzle evenly with sauce.
