Greek Steak Pitas with Dill Sauce

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 386
  • Calories from fat: 25%
  • Fat: 10.9g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 31.6g
  • Carbohydrate: 38.4g
  • Fiber: 1.7g
  • Cholesterol: 64mg
  • Iron: 4.2mg
  • Sodium: 643mg
  • Calcium: 165mg

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

  1. Prepare grill or broiler.
  2. To prepare sauce, combine first 5 ingredients, stirring with a whisk.
  3. 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.
  4. 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.
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