Greek Steak Pitas

Photo: Randy Mayor; Stylist: Leigh Ann Ross

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.

Yield: 4 servings (serving size: 2 filled pita halves)
Recipe from Cooking Light

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 427
  • Fat: 13.3g
  • Saturated fat: 6.5g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 35.5g
  • Carbohydrate: 39.1g
  • Fiber: 2.6g
  • Cholesterol: 53mg
  • Iron: 6mg
  • Sodium: 730mg
  • Calcium: 215mg

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

Preparation

  1. 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. 2. Return pan to heat. Add juice, garlic, and spinach; sauté 1 minute. Remove from heat; add remaining salt.
  3. 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.
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