Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Don't feel like a sandwich? Serve the steak topped with the cucumber sauce and the vegetables as a side salad. Cut the flatbread into triangles, and toast until crisp.

Deb Wise
Recipe by Cooking Light January 2015

Gallery

Credit: Brian Woodcock; Styling: Claire Spollen

Recipe Summary test

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4 (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the grill or grill pan to medium-high heat.

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  • Sprinkle steak evenly with 1/4 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon pepper. Place steak on grill rack coated with cooking spray; grill 10 minutes or until desired degree of doneness, turning after 6 minutes. Let stand 5 minutes. Cut steak diagonally into thin slices.

  • Place shredded cucumber in paper towels; gently squeeze to release moisture. Stir cucumber, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon garlic powder, and remaining 1/4 teaspoon pepper into yogurt.

  • Combine onion, dill, oil, and juice in a bowl; toss to coat.

  • Divide steak evenly among flatbread pockets; top each with about 2 table­spoons yogurt mixture, 1/4 cup onion mixture, and 1 halved tomato slice.

Chef's Notes

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.

Nutrition Facts

335 calories; fat 12.2g; saturated fat 4g; mono fat 5.1g; poly fat 1g; protein 34g; carbohydrates 21g; fiber 3g; cholesterol 68mg; iron 2mg; sodium 395mg; calcium 56mg.
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