Greek Steak Pitas With Dill Sauce Recipes

GREEK PITAS

Greek Pitas image

I like to serve these when the gang's over for football games-they taste like gyros and the guys love them! You can prepare the meat and sauce ahead of time for added convenience. -Lisa Hockersmith, Bakersfield, California

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 cup plain yogurt
1 cup diced peeled cucumber
1 teaspoon dill weed
1/4 teaspoon seasoned salt
1/4 cup olive oil
1/4 cup lemon juice
2 tablespoons Dijon mustard
2 garlic cloves, minced
1-1/2 teaspoon dried oregano
1 teaspoon dried thyme
1-1/4 pounds lean boneless pork, thinly sliced
12 pita pocket halves, warmed
1 medium tomato, chopped
2 tablespoons chopped onion

Steps:

In a small bowl, combine the yogurt, cucumber, dill and seasoned salt; cover and refrigerate for 6 hours or overnight. , Combine the oil, lemon juice, mustard, garlic, oregano and thyme in large bowl; add pork. Turn to coat; cover. Refrigerate for 6 hours or overnight, turning occasionally., Drain pork, discarding marinade. In a large skillet, stir-fry pork until browned, about 4 minutes. Stuff into pita halves; top with cucumber sauce, tomato and onion.

Nutrition Facts : Calories 362 calories, Fat 12g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 484mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

GREEK STEAK PITAS

Greek Steak Pitas image

DH made these for dinner last night. Easy to make and delicious to eat! from Cooking Light Magazine This is absolutely great with Recipe #157176 #157176

Provided by kittycatmom

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup red wine vinegar
1 teaspoon all purpose Greek seasoning (such as McCormick)
1/8 teaspoon black pepper
1 (1 lb) flank steak, trimmed
1/2 teaspoon kosher salt, divided
1 teaspoon butter
1 teaspoon olive oil
2 tablespoons lemon juice
1 teaspoon minced garlic
1 (6 ounce) package fresh Baby Spinach
4 (6 inch) pita bread, cut in half
1/2 cup thinly sliced red onion
24 slices English cucumbers
1/2 cup crumbled feta cheese

Steps:

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. 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.
Return pan to heat. Add juice, garlic, and spinach; sauté 1 minute. Remove from heat; add remaining salt.
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.

Nutrition Facts : Calories 392.5, Fat 16.2, SaturatedFat 7.6, Cholesterol 65.7, Sodium 754.9, Carbohydrate 28.8, Fiber 2.3, Sugar 2.5, Protein 32.1

TZATZIKI-SAUCED GREEK STEAK WRAPS

Tzatziki-Sauced Greek Steak Wraps image

In just 30 minutes you can have a Mediterranean meal using Top Sirloin Steak, Greek yogurt, flatbread, feta cheese and tomatoes.

Provided by BIWFD

Categories Sandwich

Time 30m

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

1-1/2 pounds beef Top Sirloin Steak Boneless, cut 1-inch thick
Nonstick cooking spray
3-1/2 teaspoons no-salt Greek seasoning, divided
1 cup regular or reduced-fat plain Greek yogurt
1 cup finely diced unpeeled English cucumber
1/3 cup chopped Kalamata olives
1-1/2 teaspoons minced fresh dill
6 whole-grain bread wraps such as naan, pita or flatbread (about 7-inch diameter)
3/4 cup chopped grape or regular tomatoes
1/3 cup crumbled feta cheese

Steps:

Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips. Combine beef and 3 teaspoons Greek seasoning in large bowl; toss to coat.
Spray large nonstick skillet with nonstick cooking spray. Heat skillet over medium-high until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with additional cooking spray, if necessary and remaining beef.
To prepare tzatziki sauce, combine yogurt, cucumber, olives, dill and remaining 1/2 teaspoon Greek seasoning in small bowl.
Spread equal amounts tzatziki sauce over one side of bread wraps. Evenly divide beef down centers of wraps. Sprinkle with tomatoes and feta; fold sides of wraps over filling into cone shape. Wrap securely with parchment paper and napkin.

Nutrition Facts : Calories 420

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