1/3 Cup Extra Virgin Olive Oil
3 Cloves of Garlic
1 Tsp. Dried Mint
1 Tsp. Dried Oregano
1/2 Tsp. Paprika
Salt
Freshly Ground Black Pepper
1/2 Cup Plain Greek Yogurt
1 Green Bell Pepper
1 Red Onion
1 Lb. Skirt Steak
4 Pitas
1 tomato
1 Bunch of Arugula or Lettuce
Pre-heat your grill or grill pan.
In a large bowl, whisk together the olive oil, garlic, mint, oregano, paprika, 1 tsp. salt, and freshly ground black pepper.
Transfer 1 tablespoon of the marinade to a small bowl and mix with the yogurt and 2 tablespoons of water; set aside.
In the large marinade bowl toss in the veggies and remove with a slotted spoon. Once the veggies have been removed from the marinade bowl toss in the skirt steak making sure to evenly coat.
Grill the peppers, onion, and steak turning occasionally until done. About 4 minutes per side for the veggies and 4 to 8 minutes per side for the steak. Remove from grill and let rest.
Grill the pitas until warmed through, about 1 minute per side.
Slice the steak against the grain. Fill the pitas with the steak, grilled veggies, sliced tomato, and arugula. Drizzle with the yogurt sauce.
Serve and enjoy.