Steak Salad Stuffed Pockets
Submitted by happyzhangbo
Steak salad stuffed pita pockets with broiled round steak, crisp romaine, cucumber, and tomato tossed in a lemon-dijon dressing. A protein-packed whole wheat lunch ready in under 30 minutes.
YIELD
4 servingsPREP
8 minCOOK
10 minREADY
26 minA pita pocket does double duty here as both sandwich and salad bowl. Round steak gets a quick lemon-mustard marinade that does two jobs: tenderizing a tougher cut and seasoning the meat at the same time. Save half the dressing to toss with the romaine, cucumber, and tomato so the whole thing tastes unified, not like two separate things crammed into bread.
The broiler is your friend for steak this thin. Five minutes per side under high heat gets you a crusty exterior and a pink center without turning on the grill. Letting the meat rest three minutes before slicing is key. Skip that and the juices spill out onto the cutting board instead of staying in the beef.
Slice against the grain into thin ribbons so every bite stays tender. Stuff it all into warm whole wheat pita and eat immediately, before the bread goes soggy.
Pro Tips
- Round steak is lean and can turn chewy fast. Do not push past medium or it will toughen up.
- Slice against the grain. Look for the direction the muscle fibers run and cut perpendicular to them.
- Warm the pitas briefly in the oven or a dry skillet to keep them pliable when stuffing.
- Pat the cucumber and tomato dry before dressing if your produce is extra juicy, otherwise the pita gets soggy on the plate.
Variations
- Swap the round steak for flank or skirt steak for a more tender bite.
- Add crumbled feta or a spoonful of tzatziki for a Greek lean.
- Toss in pickled red onions or Kalamata olives for brighter punch.
Ingredients
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.
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