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| 1/2 Tasse | Dry red wine |
| 2 Esslöffel | Olive or vegetable oil |
| 2 Teelöffel | garlic , minced |
| 1/2 Teelöffel | Dried oregano |
| 1/2 Teelöffel | Salt |
| 1 Prise | Of pepper |
| 1 x ca. 450 g | Beef flank steak |
| 1 Esslöffel | Butter or margarine |
| 4 | Pitas |
| 3 Tasse | Chopped lettuce |
| 1 Tasse | Peeled, seeded and diced cucumber |
| 1 Tasse | Chopped tomato |
| 1 Tasse | Plain yogurt |
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Combine wine, oil, garlic, oregano, salt, and pepper. Cut steak into strips, 2-inches by 1/4-inch wide, or as thin as possible. Pour wine marinade over beef strips, and let stand for 1 hour at room temperature. Drain meat strips and cook, in two batches, in hot butter, stirring, for 2 to 3 minutes or until brown on all sides. Serve meat in a chafing dish or on a hot tray to keep warm. Open one end of pita to make a pocket. Set out dishes of lettuce, tomato, cucumber, and yogurt. Allow each person to fill his own pita.
From The Complete Book Of Greek Cooking, by The Recipe Club of Saint Paul's
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