Beef with Yogurt in Pita Bread

1/2 c Dry red wine
2 tb Olive or vegetable oil
2 ts Minced garlic
1/2 ts Dried oregano
1/2 ts Salt
1 ds Of pepper
1 lb Beef flank steak
1 tb Butter or margarine
4 Pitas
3 c Chopped lettuce
1 c Peeled, seeded and diced cucumber
1 c Chopped tomato
1 c Plain yogurt

Combine wine, oil, garlic, oregano, salt, and pepper. cut steak into strips, 2-inches by 1/4-inch wide, or as thin as possible. Pour wine marinade over beef strips, and let stand for 1 hour at room temperature. Drain meat strips and cook, in two batches, in hot butter, stirring, for 2 to 3 minutes or until brown on all sides. Serve meat in a chafing dish or on a hot tray to keep warm. Open one end of pita to make a pocket. Set out dishes of lettuce, tomato, cucumber, and yogurt. Allow each person to fill his own pita.

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