Posted by LladyRusty April 26, 2001

Source: by Shane Hambrick - Croc's Restaurant - 3NEWS Lunchbreak June 26, 2000

1 (8 ounce) filet mignon, sliced thin
3 large ripe tomatoes, diced
4 ounces shredded lettuce
3 cucumbers peeled, seeded and diced
1 cup plain yogurt
1 garlic clove
1 tablespoon lemon juice
Salt and white pepper to taste
4 (10-inch) pita wraps

Steak Marinade
1/2 cup honey
1 cup olive oil
1 tablespoon spoon balsamic vinegar
1 tablespoon Worcestershire sauce
A pinch of salt

Directions for Cucumber Yogurt: In a food processor combine yogurt, cucumber, 1 garlic clove and lemon juice. Pur? until ingredients are combined.

Directions for Steak Wrap: Place sliced filet in marinade for one hour, grill steak until desired temperature is reached. Place a small amount of cucumber yogurt in the center of pita bread, add steak, diced tomatoes and shredded lettuce, fold in corners of pita and roll. Cut in half and serve with chopped tomatoes, fresh basil and feta cheese.

Servings: 4