Greek Steak Pitas with Dill Sauce

Photography: Becky-Stayner; Styling: Lydia DeGaris-Pursell
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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)
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.
Nutritional Information
- Calories:
- 386 (25% from fat)
- Fat:
- 10.9g (sat 4.9g,mono 3.9g,poly 0.7g)
- Protein:
- 31.6g
- Carbohydrate:
- 38.4g
- Fiber:
- 1.7g
- Cholesterol:
- 64mg
- Iron:
- 4.2mg
- Sodium:
- 643mg
- Calcium:
- 165mg




