Steak Salad Stuffed Pockets
.
Yield
4 servingsPrep
8 minCook
10 minReady
26 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
lemon juice
|
|
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| 2 | teaspoons |
dijon mustard
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 1 | pound |
beef, round steak
1 1/2 inches thick, trimmed |
*
|
| 4 | cups |
romaine lettuce
chopped |
*
|
| 1 | medium |
cucumbers
diced |
|
| 1 | large |
tomatoes
diced |
|
| 8 | each |
pita bread, whole wheat
4-inch, or four 8-inch pitas, split open |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
lemon juice
|
|
| 45 | ml |
olive oil, extra-virgin
|
|
| 1E+1 | ml |
dijon mustard
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 453.6 | g |
beef, round steak
1 1/2 inches thick, trimmed |
*
|
| 946 | ml |
romaine lettuce
chopped |
*
|
| 1 | medium |
cucumbers
diced |
|
| 1 | large |
tomatoes
diced |
|
| 8 | each |
pita bread, whole wheat
4-inch, or four 8-inch pitas, split open |
* |
Directions
Position rack in upper third of oven; preheat broiler.
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.
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.
