- Seasoning:
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon olive oil
- 2 beef ribeye steaks, cut 1 inch thick
- 1 tablespoon fresh lemon juice
- 4 pita breads, warmed
- 2 tablespoons crumbled feta cheese
- 1 tablespoon chopped Kalamata or ripe olives
- Combine basil, garlic powder, oregano, salt, and pepper; press onto beef steaks.
- Heat oil in large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare to medium doneness, turning occasionally. Sprinkle with lemon juice.
- Carve steaks; place on top of pitas. Sprinkle with cheese and olives.