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Tassel Ridge® Greek Beef Pockets

Ingredients

  • 2 cups plain yogurt
  • ½ English cucumber, peeled and grated
  • 1 clove garlic, minced
  • 1 Tbsp lemon juice
  • 4 tsp chopped fresh dill
  • 1 red bell pepper
  • 1 lb flank steak
  • 3 tsp salt
  • 1½ tsp black pepper
  • 4 pita breads, cut in half
  • 1 cup trimmed fresh spinach
  • 1 red onion, thinly sliced
  • 1 cup crumbled feta cheese

Instructions

  1. 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 7 minutes, or until internal temperature reaches 145° F. Remove from grill. Let rest about 5 minutes. Thinly slice against the grain. Fill each pita with steak, bell pepper, spinach, and onion. Top with feta and cucumber sauce. Serves 4–8.

Recipe Notes

Wine Recommendation—Tassel Ridge Iowa Cuvée 220

Iowa Cuvée 220 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 Iowa vineyards, Iowa Cuvée 220 is a nice food pairing wine. Try it with a variety of dishes including beef, chicken, pasta, and Mexican dishes. Serve slightly chilled.