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Greek Steak Pitas with Dill Sauce

Cooking Light
Greek Steak Pitas with Dill Sauce
Photography: Becky-Stayner; Styling: Lydia DeGaris-Pursell
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Worthy of a Special Occasion

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
Cooking Light, SEPTEMBER 2003

Member Ratings and Reviews

5 stars
Phil
I love the dill sauce, will marinate the steak longer next time and cook for a little less time but definitely a tasty sandwich. Everyone at work was jealous when I brought these to work for lunch for the last week.01/22/10

5 stars
Julia
Nothing spectacular, but quick and easy and quite tasty. I would possibly make again. We cooked the steak in a cast iron skillet. Marinade was good for a 10 minute marinade. I would maybe cut back slightly on the dill in the yogurt sauce. Made the tomato cucumber salad as suggested with the menu for this meal. Healthy and delicious. Loved the balsamic vinegar dressing.01/19/10