Marinate steak (see recipe below) Preheat oven to 350°F.
Heat large ovenproof nonstick skillet over medium heat until hot. Remove steak from marinade; discard marinade. Pat dry with paper towels. Place steak in skillet; brown 4 minutes, turning once.
Place skillet in 350°F oven. Cook 23 to 30 minutes or until internal temperature reaches 140°F. Do not overcook. Remove steak from oven and transfer to carving board; tent loosely with aluminum foil. Let stand 5 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare doneness.)
Meanwhile, to prepare Sauce, chop enough mango to yield ½ cup. Reserve remaining mango for topping. Place ½ cup mango, remaining ½ cup yogurt from the marinade, 1 clove garlic and mint in food processor or blender container. Cover; process until smooth. Set aside.
Carve beef diagonally into very thin slices. Place beef evenly into each pita bread. Top evenly with reserved mango, cucumber and tomato. Drizzle evenly with sauce.
Ingredients
4 bread, pita, warmed
1/2 cucumber(s), English, seeded and cut lengthwise into 8 spears
1 garlic, clove(s), minced
1 20 oz jar mango(es), drained and sliced
1 tsp mint, fresh, chopped
1 lb steak(s), top sirloin, cut 1 1/2 in think
1 tomato(es), cut into 12 wedges
Steak Shawarma Marinade
Directions
Combine ½ cup yogurt and remaining marinade ingredients in medium bowl.
Place beef steak and marinade in food-safe plastic bag; turn steak to coat.
Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
