Greek Steak Pitas with Dill Sauce

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