Steak Salad-Stuffed Pockets
Tangy and flavorful, these casual pitas are a sure hit any night of the week.
Ingreidents:
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)
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Position oven rack in upper third of the oven; preheat broiler.
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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.
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Meanwhile, prepare the salad by adding lettuce, cucumber and tomato to the remaining dressing in the bowl; toss to coat.
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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.
B-man 