Steak Gyro

1/2  lb.		flank steak or skirt steak, cut across the grain into 1/4-inch slices
1/3  cup		balsamic vinegar
1  teaspoon		oregano
3/4  cup		plain, fat-free Greek yogurt
1/2  teaspoon		garlic powder
1/2  teaspoon		pepper
1/8  teaspoon		salt
1/2  tablespoon		lemon juice
1  teaspoon		bottled, minced garlic
1/2  cup		tomato, chopped
1/2  cup		cucumber, chopped
2  pieces		whole-wheat pita bread

Tip: For nutritional information on all the ingredients in Steak Gyro just click on each ingredient name. Then adjust the serving size for any Steak Gyro ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Put the steak in a re-sealable plastic bag, and add the balsamic vinegar, lemon juice, oregano and pepper. Seal, turn occasionally and refrigerate for at least on hour. Remove steak from marinade and discard marinade. Broil or grill steak until then, let stand five minutes and then cut across the grain into 1/4-inch slices.

While steak cooks, combine yogurt, garlic powder, 1/2 t pepper, salt, 1 T lemon juice, garlic, tomato and cucumber a small bowl. Slice pita bread in half, and stuff each pocket with steak. Top with sauce.