Greek Steak Pitas

Well, we sort of had this. I looked at the recipe and decided it needed sauce. So I told D to make the sauce from the Greek Pork Chops. And to add tomatoes to the recipe. So D pretty much made the steak and spinach in this recipe and made the rest of it from the pork chop recipe. The spinach seemed out of place but everything else was good. We forgot the feta cheese.

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.

Preparation Time: 20 minutes minutes
Yield: 4 servings (serving size: 2 filled pita halves)


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

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.

CALORIES 427 ; FAT 13.3g (sat 6.5g,mono 4.7g,poly 0.6g); CHOLESTEROL 53mg; CALCIUM 215mg; CARBOHYDRATE 39.1g; SODIUM 730mg; PROTEIN 35.5g; FIBER 2.6g; IRON 6mg

Cooking Light, JUNE 2009