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Greek Steak Pitas

Greek Steak Pitas
Photo: Randy Mayor; Stylist: Leigh Ann Ross
Prep time 20 mins
Yield

4 servings (serving size: 2 filled pita halves)

Serve a Mediterranean-inspired meal in minutes. These steak-filled pita sandwiches are stuffed with bright flavors including Greek seasoning, lemon juice, red onion, and feta cheese. Creamy hummus rounds out this meal.

Ingredients

  • 1/2 cup red wine vinegar
  • 1 teaspoon Greek seasoning (such as McCormick)
  • 1/8 teaspoon black pepper
  • 1 (1-pound) flank steak, trimmed
  • 1/2 teaspoon kosher salt, divided
  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon minced garlic
  • 1 (6-ounce) package fresh baby spinach
  • 4 (6-inch) pitas, cut in half
  • 1/2 cup thinly sliced red onion
  • 24 slices English cucumber
  • 1/2 cup (2 ounces) crumbled feta cheese

Nutrition Information

  • calories 427
  • fat 13.3 g
  • satfat 6.5 g
  • monofat 4.7 g
  • polyfat 0.6 g
  • protein 35.5 g
  • carbohydrate 39.1 g
  • fiber 2.6 g
  • cholesterol 53 mg
  • iron 6 mg
  • sodium 730 mg
  • calcium 215 mg

How to Make It

  1. Combine first 3 ingredients in a large zip-top plastic bag; add steak to bag. Marinate 3 minutes, turning once. Remove steak from bag; discard marinade. Sprinkle steak with 1/4 teaspoon salt. Heat a large skillet over medium-high heat. Add butter and oil. Add steak; cook 5 minutes on each side or until desired doneness. Let stand 2 minutes. Cut steak across grain into thin slices.

  2. Return pan to heat. Add juice, garlic, and spinach; sauté 1 minute. Remove from heat; add remaining salt.

  3. Spoon 2 tablespoons spinach mixture into each pita half. Place 1 tablespoon onion, 3 cucumber slices, and 1 1/2 ounces steak in each pita half; sprinkle 1 tablespoon cheese in each pita half.

  4. Creamy hummus: Combine 1 cup rinsed and drained canned chickpeas, 2 tablespoons lemon juice, 1 tablespoon tahini (roasted sesame seed paste), 1/4 teaspoon salt, and 1/8 teaspoon ground red pepper in a food processor; process until well blended. Gradually add 3 tablespoons extra-virgin olive oil; process until smooth. Serve with red pepper slices and baby carrots.