Steak Salad-Stuffed Pockets
Tangy and flavorful, these casual pitas are a sure hit any night of the week.
1/4 cup lemon juice
3 tablespoons 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 small head)
1 cup diced cucumber (1 medium)
1 cup diced tomato (1 large)
8 4-inch whole-wheat pitas or 4 8-inch pitas, split open (see Tip)
Position oven rack in upper third of the oven; preheat broiler.
Whisk lemon juice, oil, mustard, salt and pepper in a large bowl. Place beef in a shallow dish and pour half the dressing over it. Let marinate at room temperature, turning once, for 10 minutes.
Meanwhile, prepare the salad by adding lettuce, cucumber and tomato to the remaining dressing in the bowl; toss to coat.
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.
Makes 4 servings.
Per serving: 385 calories; 14 g fat (3 g sat, 8 g mono); 58 mg cholesterol; 37 g carbohydrate; 30 g protein; 6 g fiber; 522 mg sodium.
Use a salt substitute to reduce sodium content.
Nutrition bonus: Selenium (66% daily value), Folate (29% dv), Magnesium (20% dv).
Tip Warm pitas on the bottom rack of the oven while the steak is broiling.