Pita Sandwiches with Flank Steak, Tomato and Avocado and Lemony Yogurt Sauce

When the weather warms up, I'm usually in the mood for lighter lunches, bursting with color and flavor that I can make pretty quickly. This was the perfect, perfect summer lunch. It allowed us to inaugurate our BBQ for the season - having been gone for a while, we hadn't used it this month yet - and to make the most of the fresh produce we got at the farmer's market. Flank steak is always a great option for a cheap and satisfying meal in my book, and for a light lunch you really don't need much. It's perfect to grill on a BBQ, is ready in minutes and is perfectly juicy. Paired with a lemony cucumber yogurt sauce and a medley of colorful tomatoes with some plump avocado, we were set for our perfect summer lunch. What great summer lunches have you been making so far this year?

Pita Sandwiches with Flank Steak, Tomato and Avocado and Lemony Yogurt Sauce
Serves 2

One 300g piece of flank steak
8 cherry tomatoes, cut into bite-size pieces
1/2 avocado, cut into bite size pieces
2 teaspoons of lemon juice
2 teaspoons of extra virgin olive oil
2 circles of pita bread
Salt and freshly ground pepper

For the Yogurt Sauce:
1/2 cup of greek yogurt
1/2 lemon, juiced
1 teaspoon of olive oil
Salt and freshly ground pepper
1/4 cup of seeded cucumber, finely diced

In a small bowl, add the quartered tomatoes and avocado. Drizzle with the 2 teaspoons of olive oil and two teaspoons of lemon juice and season with salt and pepper. Leave to marinate in the fridge while you prepare the rest.

Set your BBQ (or indoor griddle) to medium high heat. Generously season the flank steak with salt and pepper and cook for 2-3 minutes on each side or until the steak is just medium rare.

While the meat is resting, make the yogurt sauce. Add the yogurt, lemon juice, 1 teaspoon of olive oil and season with salt and pepper. Stir to combine and add the diced cucumber. Thinly slice the meat against the grain.

To make the sandwiches, lay out a piece of pita bread, add a few slices of beef, a couple spoonful of the tomato and avocado salad and yogurt sauce. Wrap the pitas. Enjoy!