Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
The lemon-juice marinade quickly penetrates the steak, so a 10-minute soak is enough to flavor the meat. Try crumbled goat or blue cheese in place of the feta.
TOTAL TIME: 40 MINUTES
QUICK TIP: Use bagged hearts of romaine lettuce, which you don't have to wash and dry.
Ingredients[]
- 1/2 cup plain fat-free yogurt
- 2 teaspoons chopped fresh dill
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 garlic clove, minced
- 1/2 cup fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 2 garlic cloves, minced
- 1 (1-pound) flank steak, trimmed
- Cooking spray
- 4 (6-inch) pitas, cut in half
- 4 romaine lettuce leaves, halved
- 1/4 cup (1 ounce) crumbled feta cheese
Directions[]
- Prepare grill or broiler.
- To prepare sauce, combine first 5 ingredients, stirring with a whisk.
- To prepare steak, combine juice and next 4 ingredients in a large zip-top plastic bag; seal.
- Marinate in refrigerator 10 minutes; turning once.
- Remove steak from bag; discard marinade.
- Place steak on grill rack on broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness.
- Let stand 5 minutes.
- Cut steak diagonally across the grain into thin slices.
- Line each pita half with 1 lettuce leaf half.
- Divide steak evenly among pita halves.
- Spoon 1 tablespoon sauce and 1 1/2 teaspoons cheese into each pita half.
Yield: 4 servings (serving size: 2 stuffed pita halves)