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.
Greek-Seasoned Steak Sandwiches
More From Cooking Light
Total: 45 Minutes
- 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
- 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
- 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.
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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