1-1/2 pounds Top Round Steak, cut 1 inch thick
1-1/2 cups nonfat plain Greek or regular yogurt
1 tablespoon fresh lemon juice
1 tablespoon minced garlic
1 medium cucumber
Salt and pepper
6 white or whole wheat pita breads
3/4 cup plain or seasoned hummus
10 cherry tomatoes, quartered or 1 cup grape tomatoes, halved
1/3 cup halved Kalamata olives
3 tablespoons crumbled feta cheese
Combine yogurt, lemon juice and garlic in medium bowl. Place beef steak and 3/4 cup yogurt mixture in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
Meanwhile, cut cucumber in half lengthwise; cut one half crosswise into 1/4-inch slices and reserve. Chop remaining cucumber half into 1/4-inch pieces. Add chopped cucumber to remaining yogurt mixture; season with salt, as desired. Cover and refrigerate.
Remove steaks from marinade; discard marinade. Place steak on rack of broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 18 minutes for medium rare (145°F) doneness, turning once. (Do not overcook.) Carve steak into thin slices. Season with salt and pepper, as desired.
Spread pitas with hummus. Evenly top with sliced cucumbers, tomatoes and steak slices. Sprinkle with olives and feta cheese. Serve with reserved yogurt mixture.
Nutrition information per serving, using Top Round Steak: 428 calories; 10 g fat (3 g saturated fat; 4 g monounsaturated fat); 76 mg cholesterol; 592 mg sodium; 42 g carbohydrate; 4.0 g fiber; 40 g protein; 12.3 mg niacin; 0.5 mg vitamin B6; 1.6 mcg vitamin B12; 4.9 mg iron; 48.9 mcg selenium; 6.0 mg zinc; 114.8 mg choline.