Sliced Steak Gyros Rachael Ray   From Every Day with Rachael Ray May 2008 SERVES 4 2 pounds 1-inch-thick sirloin steak 2 tablespoons extra-virgin olive oil (EVOO) Salt and pepper 1 cup crumbled feta cheese 3/4 cup Greek-style yogurt Juice of 1 lemon 1 clove garlic, grated 2 sprigs oregano, stems discarded, leaves chopped 1 teaspoon ground cumin 1 teaspoon ground coriander 2 dashes hot pepper sauce 4 large pitas or other flatbread Toppings, such as thinly sliced cucumber, tomato and red onion; chopped chiles and kalamata olives; shredded romaine lettuce hearts; flat-leaf parsley leaves 4 lemon wedges 1. Preheat the broiler or a grill to medium. Drizzle the steak with the EVOO; season with salt and pepper. Cook, turning once, for medium-rare, 8 to 10 minutes. Let cool slightly, then thinly slice. 2. While the steak is cooking, using a food processor, puree the feta, yogurt, lemon juice, garlic, oregano, cumin, coriander and hot sauce. Season with salt and pepper; transfer to a bowl. 3. Char the pitas under the broiler or on the grill. Top with the steak and your choice of toppings. Serve with the lemon wedges and yogurt sauce.

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