2 beef rib eye steaks, cut 1 inch thick (about 1-1/2 pounds)

1 T. olive oil

1 T. fresh lemon juice

4 pita breads, warmed

2 T. crumbled feta cheese

1 T. chopped Kalamata or ripe olives

 

Seasoning:

1-1/2 tsp. dried basil

1-1/2 tsp. garlic powder

1-1/2 tsp. dried oregano

1/2 tsp. salt

1/8 tsp. pepper

 

Combine seasoning ingredients; 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.