Steak Salad-Stuffed Pockets

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Steak Salad-Stuffed Pockets

Steak Salad-Stuffed Pockets

Here's a healthy dinner on the go, an easy sandwich you can pack up and take in the car when you're rushing the kids off to soccer or band. It's also a quick favorite when the adults just want to hang out on the deck on Saturday night with a pitcher of sangria on the side.

Serves 4

Prep Time 20 min

Total Time 30 min.

Ingredients

  • 1/4 cup lemon juice
  • 3 tablespoon extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • 1 pound top round steak, 1 1/2 inches thick, trimmed
  • 4 cups romaine lettuce, chopped
  • 1 medium cucumber, diced
  • 1 large tomato, diced
  • 8 4-inch whole-wheat pitas, or four 8-inch pitas, split open (see Tip)

Cooking Directions

Step 1

Position rack in upper third of oven; preheat broiler.

Step 2

Whisk lemon juice, oil, mustard, salt and pepper in a large bowl. Place steak in a shallow dish and pour half the dressing over it. Let marinate at room temperature, turning once, for 10 minutes.

Step 3

Meanwhile, prepare the salad by adding lettuce, cucumber and tomato to the remaining dressing in the bowl; toss to coat.

Step 4

Transfer the meat to a broiling pan. Broil for 5 minutes on each side for medium-rare, or until it reaches desired doneness. Transfer to a cutting board, let rest for 3 minutes, then slice thinly against the grain. Mix the meat with the salad and fill each pita. Serve immediately.


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