London Broil Sandwiches with Yogurt-Cucumber Sauce recipe

6 servings

1 1/2 pounds London broil (about 3/4-inch thick)

2 garlic cloves, minced

1/3 cup fresh lemon juice

1 tablespoon Greek seasoning

1 tablespoon olive oil

1 (8 ounce) container plain nonfat yogurt

1 large cucumber, peeled, seeded, and chopped

1 tablespoon fresh lemon juice

1/2 teaspoon dried dill weed

6 pita bread rounds

shredded lettuce

1 large tomato, diced

Garnishes: fresh dill, lemon wedges, cucumber slices

PLACE beef between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness using a meat mallet or rolling pin.

COMBINE garlic and next 3 ingredients in a shallow dish or large heavy-duty zip-top plastic bag; add beef.

Cover or seal, and chill 8 hours.

Remove beef from marinade, discarding marinade.

STIR together yogurt and next 3 ingredients.

Set aside.

GRILL beef, covered with grill lid, over medium-high heat (300 degrees to 350 degrees) 7 minutes on each side or to desired degree of doneness.

Let stand 5 minutes.

Cut into thin slices.

PLACE beef evenly down center of warm pita rounds.

Top with yogurt mixture, lettuce, and tomato; roll up.

Garnish, if desired, and serve immediately.