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Makes 4 servings.


    2 well-trimmed beef rib-eye steaks, cut 1 inch thick
    salt to taste

    1 tablespoon olive oil
    1 tablespoon fresh lemon juice
    4 whole pita pocket breads, warmed
    2 tablespoons crumbled feta cheese
    1 tablespoon chopped ripe olives

    1½ teaspoons garlic powder
    1½ teaspoons dried basil leaves
    1½ teaspoons dried oregano leaves

    Parsley garnish


1. In small bowl, combine topping ingredients; reserve.

2. Rub each side of beef steaks with garlic.

Place steaks on rack in broiler pan so surface of meat is 2 to 3 inches from heat. Broil 5 to 6 minutes. Season with 1/4 teaspoon salt.

Turn and broil 5 to 6 minutes. Season with an additional 1/4 teaspoon salt.

Top each steak with an equal amount of reserved cheese topping.
Broil an additional 1 to 2 minutes.
Garnish with parsley.

Courtesy of the Florida Department of Agriculture and Consumer Services

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