Sliced Steak Gyros

From Every Day with Rachael Ray May 2008

2 pounds 1" thick sirloin steak
2 Tbsp EVOO
Salt and pepper
1 C crumbled feta cheese
3/4 C Greek-style yogurt
Juice of 1 lemon
1 clove garlic, grated
2 sprigs oregano, stems discarded, leaves chopped
1 tsp ground cumin
1 tsp ground coriander
2 dashes hot pepper sauce
4 large pitas or other flatbread
Toppings, such as thinly sliced cucumber, tomato and red onion; chopped chiles and kalamata olives; shredded romaine lettuce hearts; flat leaf parsley leaves
4 lemon wedges

Preheat the broiler or a grill to medium. Drizzle the steak with the EVOO; season with salt and pepper. Cook, turning once, for medium-rare, 8-10 minutes. Let cool slightly, then thinly slice.
While the steak is cooking, using a food processor, puree the feta, yogurt, lemon juice, garlic, oregano, cumin, coriander and hot sauce. Season with salt and pepper; transfer to a boil.
Char the pitas under the broiler or on the grill. Top with the steak and your choice of toppings. Serve with the lemon wedges and yogurt sauce.