Greek-Seasoned Steak Sandwiches

Greek-Seasoned Steak Sandwiches Recipe
Photo: Becky Luigart-Stayner; Styling: Lindsey Lower
Serve these hearty sandwiches with a side of crisp carrot and celery sticks and light ranch dressing for dipping. Make breadcrumbs with the parts of pita you cut off by pulsing in a food processor; freeze for a couple of months.

Yield:

Serves 4 (serving size: 1 sandwich)
Total time: 45 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 45 Minutes

Nutritional Information

Calories 313
Fat 11.9 g
Satfat 3.3 g
Monofat 5.8 g
Polyfat 1.2 g
Protein 23.3 g
Carbohydrate 29 g
Fiber 4.5 g
Cholesterol 51 mg
Iron 3 mg
Sodium 517 mg
Calcium 48 mg

Ingredients

3 tablespoons red wine vinegar, divided
4 teaspoons extra-virgin olive oil, divided
1 tablespoon minced garlic
1 teaspoon dried oregano
12 ounces flank steak, trimmed
1/2 teaspoon kosher salt, divided
3/8 teaspoon freshly ground black pepper, divided
Cooking spray
2 tablespoons plain fat-free Greek yogurt
1/4 teaspoon Dijon mustard
4 (6-inch) whole-wheat pitas
4 romaine lettuce leaves
4 thin red onion slices
1 cucumber, peeled and thinly sliced
1 tomato, cut into 8 slices

Preparation

1. Combine 2 tablespoons vinegar, 1 teaspoon oil, garlic, and oregano in a large zip-top plastic bag. Add steak to bag; seal. Let stand at room temperature 20 minutes, turning once.

2. Heat a grill pan over medium-high heat. Remove steak from bag; discard marinade. Sprinkle 3/8 teaspoon salt and 1/4 teaspoon pepper evenly over both sides of steak. Coat pan with cooking spray. Place steak in pan; grill 5 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 10 minutes. Cut steak across the grain into thin slices.

3. Combine remaining 1 tablespoon vinegar, 1 tablespoon oil, 1/8 teaspoon salt, 1/8 teaspoon pepper, yogurt, and mustard in a bowl, stirring with a whisk.

4. Cut off one-third of each pita; discard or reserve for another use. Arrange 1 lettuce leaf, 1 onion slice, one-fourth of cucumber slices, 2 tomato slices, and one-fourth of steak in each pita; top each sandwich with 1 tablespoon yogurt mixture.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

David Bonom,

Cooking Light

August 2013
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