Sirloin Pita Salad Sandwich with Herbed Yogurt Dressing

Makes 4 servings
Prep time: 20 minutes
Cook time: 12 minutes

Print Recipe 

 

Ingredients:

For the dressing

• 2 (8-ounce) containers fat-free plain yogurt 
• 2 teaspoons minced garlic
• 1  tablespoon minced parsley 
• 1 tablespoon minced chive
• 1 teaspoon dried oregano   

For the sandwich

• 1/2 pound sirloin or rib-eye steak, trimmed
• 1/4  teaspoon salt
• 1/8 teaspoon pepper
• 4 (4 -inch) whole wheat pita bread rounds, cut in half-moons
• 2 1/2  cups mixed salad greens (such as arugula, radicchio and baby spinach leaves)
• 2/3 cup crumbled Blue cheese
• 1/2 small red onion, sliced and separated into rings
• 8 cherry tomatoes, halved

Spoon yogurt into a medium bowl and stir in garlic, parsley, chive and oregano until well blended; set aside.

Rub both sides of steak with salt and pepper.  Heat a medium, non-stick skillet over medium-high heat.  Cook steak about 6 minutes on each side (for medium) or until desired.  Allow steak to rest 5 minutes before cutting into thin slices.

Warm pita halves in toaster.  Into each pita half, spoon 1/4 of the yogurt dressing, mixed salad greens, Blue cheese, onion, steak and tomato.  Spoon additional yogurt dressing over top.  

 
Nutrition Facts per serving for main dish recipe:

Calories	290
Total Fat	9 g
Saturated Fat	4.5 g
Cholesterol	40 mg
Sodium	650 mg
Calcium	30% Daily Value
Protein	25 g
Carbohydrates	30 g
Dietary Fiber	4 g