2 cups plain yogurt
½ English cucumber, peeled and grated
1 clove garlic, minced
1 Tbsp lemon juice
4 tsp fresh dill, chopped
1 red bell pepper
1 lb flank steak
3 tsp salt
1½ tsp black pepper
4 pita breads, cut in half so you can see pockets
1 cup fresh spinach, trimmed
1 red onion, thinly sliced
1 cup feta cheese, crumbled
Combine yogurt, cucumber, garlic, lemon juice, and dill in medium bowl. Mix well. Refrigerate until ready to serve. Preheat grill to medium-high heat. Place bell pepper on grill. Grill lightly. Remove from grill. Remove seeds and thinly slice. Season steak with salt and pepper. Grill about 7 minutes. Turn and grill another 7 minutes. Remove from grill. Allow to rest about 5 minutes before thinly slicing against the grain. Fill pita with bell pepper, steak, spinach, and onion. Top with feta and cucumber sauce (tzatziki). Serves 4–8.
Wine Recommendation: Tassel Ridge Candleglow® White or if you prefer a wine with more body Tassel Ridge Iowa Cuvée 220.
We have a choice of a dry or a sweet wine to pair with our Greek beef pockets which, incidentally, make a nice tailgating recipe. Candleglow® White is a dry, fruity white with pineapple, pear, melon, and apricot notes on the nose and palate and a finish that hints of green apple. This dry white is made from La Crescent, Brianna, and Edelweiss grapes grown in our Mahaska County vineyards. If you’d prefer a wine with a little more body, try Iowa Cuvée 220. It is a dry, light red with cherry fading to strawberry on the palate and a pleasant, slightly drying finish with light tannins. A blend of St. Croix, Marquette, and Frontenac grapes grown in our Mahaska County vineyards.
Category : KIOA Recipe of the Week Posted on October 4, 2016