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