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