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.
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
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
How to Make It
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.
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.
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.
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.
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I made this for dinner tonight and thought it was very good. My only issue was with the pita bread...they fall apart very easily and it makes it hard to eat. The next time I make this I will serve it as a plate...steak thinly sliced, salad, sauce and pita on the side. This is a good, easy weeknight dinner option that doesn't really need a side dish.
This is pretty good though I did double the sauce. Unfortunately, I sliced the flank steak too thick and it was a bit tough to chew. I think next time I'd use a tenderloin and slice very thin. Kind of messy to eat - the pita tends to fall apart.
The marinade was a bit bland and subtle for us, and overall the dishing is missing some of my favorite Greek flavors (briny olives, tangy feta, fiery pepperoncini peppers). Not terrible, though. A quick, simple meal.
We didn't have steak (surprise! my husband grilled it for dinner last night while I was at school) but we had everything else. So, I made this with chicken, substituted white wine vinegar for the red, and added mint to the marinade. I also doubled the Greek sauce because we like things saucy, and it was absolutely delicious! Oh, I added a little fresh squeezed lemon to the sauce. Next time we'll try this with steak as directed; I imagine that it will be amazing! :)
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