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Saturday, June 20 2015

1    pound   hangar or sirloin steak
1    tablespoon   red wine vinegar
2    tablespoons   olive oil
1/2   teaspoon   plus a pinch kosher salt
1/4   teaspoon   plus a pinch black pepper
1      cucumber, peeled and chopped
1    cup   low-fat plain Greek yogurt
4    tablespoons   chopped dill
1    pound   small carrots, peeled
4      small whole-wheat pita pockets, warmed and halved
Combine steak, vinegar, 1 tablespoon oil, 1/2 teaspoon salt and teaspoon pepper in a large resealable plastic bag. Marinate steak 15 minutes at room temperature.
Meanwhile, in a medium bowl, stir together cucumber, yogurt and 2 tablespoons dill to make tzatziki sauce. Reserve.
Preheat the oven to 400 degrees . Toss carrots with remaining oil, salt and pepper. Roast on a foil-lined rimmed baking sheet until tender and caramelized, 15 to 20 minutes; toss with remaining dill.
Heat a grill pan or saute pan over medium-high heat. Cook steak, turning every 2 minutes, 8 to 12 minutes for medium rare, depending on thickness. Let rest on a cutting board 5 minutes before slicing thinly against the grain.
Fill pita halves with steak and tzatziki sauce; serve with carrots.

Per Serving: cal. (kcal) 432, Fat, total (g) 16, sat. fat (g) 4.8, carb. (g) 37, fiber (g) 7, pro. (g) 36, sodium (mg) 615, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:12 am   |  Permalink   |  0 Comments  |  Email

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