Mediterranean-Inpsired Steak Sandwich with Taziki Sauce

Time: 30 minutes

Serving:

2-4

Level:

Moderate

Fixings

1 pack of pita bread 

1 heirloom tomato sliced

1 yellow bell pepper quartered

1 red bell pepper quartered

1 red onion quartered

Taziki Sauce

2 cups of plain Greek yogurt

1 pound of Persian, Spanish, or English cucumbers (half chopped and half thinly sliced)

1 lemon 

1/2 tsp coarse sea salt

1/2 tsp coarse ground black pepper

1 garlic clove crushed

1 tsp fresh chopped chives

1/2 tsp dry dill

Grilled Steak

2 tbsp olive oil

1 boneless rib-eye steak

1 tsp coarse sea salt

1 tsp fresh ground black pepper

1 tsp fresh thyme 

Directions

1) Season both sides of the steak with salt, pepper, and fresh thyme. Using a large skillet, preferably cast-iron, add olive oil over medium heat. Cook the first side of the steak for about 8-12 minutes (medium depending on thickness). Flip the steak and add the quartered bell peppers and red onion to the hot skillet. Brown each side of the vegetables in the same skillet as the steak and remove.

Once the steak and vegetables are cooked, remove from heat and allow to rest on a dish.

2) To make the Taziki sauce, in a medium size mixing bowl add Greek yogurt, chopped cucumber, lemon juice, sea salt, and black pepper. Mix well with a spoon and add the crushed garlic, chives, and dill. Mix together and chill in the refrigerator. 

3) To prep the fixings, thinly slice the remaining cucumbers, grilled veggies, and heirloom tomato. Lightly toast the pita bread over a warm skillet or in the oven. 

4) To build the sandwich, take your toasted pita bread and slice in half and spread Taziki sauce on one slice. Layer your heirloom tomatoes. On the other slice layer Taziki sauce and layer the sliced cucumber and grilled veggies. Add your steak and combine the two halves.