Nutritional Information
CALORIES 427
FAT 13.3g
SATURATED FAT 6.5g
PROTEIN 35.5g
CARBOHYDRATES 39.1g
DIETARY FIBER 2.6g
CHOLESTEROL 53mg
IRON 6mg
SODIUM 730mg
CALCIUM 215mg


Serving size:
Serves 4, 2 filled pita bread halves.

Time To Cook
40 minutes complete
Greek Flank
Steak Pitas

"Serve with your favorite creamy style humus."

Ingredients
  • 1/2 cup red wine vinegar
  • 1 teaspoon "Urban Accents" Roma blend spice mix.
  • 1/8 teaspoon black pepper
  • 1flank steak, approximately 1 pound, trimmed
  • 1/2 teaspoon kosher salt, divided
  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon minced garlic
  • 1 package fresh baby spinach,6 ounces
  • 4 6 inch size pitas, cut in half
  • 1/2 cup thinly sliced red onion
  • 24 slices English cucumber
  • 1/2 cup crumbled feta cheese, about 2 ounces
Directions
  
  1. Combine first 3 ingredients in a large zip-top plastic bag; add steak to bag. Marinate 3 minutes, turning once. Remove steak from bag; discard marinade.
  2. Sprinkle steak with 1/4 teaspoon salt. Heat a large skillet over medium-high heat. Add butter and oil. Add steak; cook 5 minutes on each side or until desired doneness. Let stand 2 minutes. Cut steak across grain into thin slices.
  3. Return pan to heat. Add juice, garlic, and spinach; sauté 1 minute. Remove from heat; add remaining salt.
  4. Spoon 2 tablespoons spinach mixture into each pita half. Place 1 tablespoon onion, 3 cucumber slices, and 1 1/2 ounces steak in each pita half; sprinkle 1 tablespoon cheese in each pita half.


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