Greek Steak Pitas

Serve a Mediterranean-inspired meal in minutes. These stackers 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)

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. 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.

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.

Nutritional Information

Calories:

427

Fat:

13.3g (sat 6.5g,mono 4.7g,poly 0.6g)

Protein:

35.5g

Carbohydrate:

39.1g

Fiber:

2.6g

Cholesterol:

53mg

Iron:

6mg

Sodium:

730mg

Calcium:

215mg