Greek-Seasoned Steak Sandwiches

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:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 15 Minutes
Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 313
  • Fat: 11.9g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 1.2g
  • Protein: 23.3g
  • Carbohydrate: 29g
  • Fiber: 4.5g
  • Cholesterol: 51mg
  • Iron: 3mg
  • Sodium: 517mg
  • Calcium: 48mg

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. 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. 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. 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. 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.

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