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Steak Salad-Stuffed Pockets

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READ REVIEWS ()

30 mins total
0 mins prep

410 calories/serving

Recipe Filed Under
Beef, Vegetable, American, 30 Minute, Easy, One-Dish, Low Carb, Healthy, Low Calorie, Dinner, Main Dish, Sandwich, Picnic, Spring

Provided By: EatingWell

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Here's a healthy dinner on the go, an easy sandwich you can pack up and take in the car when you're rushing the kids off to soccer or band. It's also a quick favorite when the adults just want to hang out on the deck on Saturday night with a pitcher of sangria on the side.

Ingredients

Serves:

1/4 cup lemon juice

3 tablespoons extra-virgin olive oil

2 teaspoons Dijon mustard

1/4 teaspoon salt, or to taste

Freshly ground pepper to taste

1 pound top round steak, 1 1/2 inches thick, trimmed

4 cups romaine lettuce, chopped

1 medium cucumber, diced

1 large tomato, diced

8 4-inch whole-wheat pitas or four 8-inch pitas, split open (see Tip)

Directions

1. Position rack in upper third of oven; preheat broiler.

2. 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.

3. Meanwhile, prepare the salad by adding lettuce, cucumber and tomato to the remaining dressing in the bowl; toss to coat.

4. 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.

Tip: Warm pitas on the bottom rack of the oven while the steak is broiling.

Nutrition Facts

Per Single Serving / Serves 4 Total
Calories	410		Total Carbohydrates	37gm	12%
Calories from fat	144		Total Fat	16gm	25%
Saturated Fat	3gm	15%	Mono Unsaturated Fat	8gm
Protein	33gm		Cholesterol	74mg	25%
Fiber	6gm	6%	Sodium	534mg	22%