Greek Steak Pitas with Dill Sauce

Greek Steak Pitas with Dill Sauce Recipe
Photography: Becky-Stayner; Styling: Lydia DeGaris-Pursell
A lemon juice marinade quickly penetrates the steak, so a 10-minute soak is enough to flavor the meat. You can substitute crumbled goat or blue cheese in place of the feta.

Yield:

4 servings (serving size: 2 stuffed pita halves)

Recipe from

Nutritional Information

Calories 386
Caloriesfromfat 25 %
Fat 10.9 g
Satfat 4.9 g
Monofat 3.9 g
Polyfat 0.7 g
Protein 31.6 g
Carbohydrate 38.4 g
Fiber 1.7 g
Cholesterol 64 mg
Iron 4.2 mg
Sodium 643 mg
Calcium 165 mg

Ingredients

Sauce:
1/2 cup plain fat-free yogurt
2 teaspoons chopped fresh dill
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced
Steak:
1/2 cup fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon black pepper
2 garlic cloves, minced
1 (1-pound) flank steak, trimmed
Cooking spray
4 (6-inch) pitas, cut in half
4 romaine lettuce leaves, halved
1/4 cup (1 ounce) crumbled feta cheese

Preparation

Prepare grill or broiler.

To prepare sauce, combine first 5 ingredients, stirring with a whisk.

To prepare steak, combine juice and next 4 ingredients (juice through steak) in a large zip-top plastic bag; seal. Marinate in refrigerator 10 minutes, turning once. Remove steak from bag; discard marinade.

Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Line each pita half with 1 lettuce leaf half. Divide steak evenly among pita halves. Spoon 1 tablespoon sauce and 1 1/2 teaspoons cheese into each pita half.

Note:

September 2003
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