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Steak Salad-Stuffed Pockets
EatingWell Test Kitchen
“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.”
¼ cup lemon juice
3 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
¼ teaspoon salt, or to taste
Freshly ground pepper, to taste
1 pound top round steak, 1½ 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)
1Position rack in upper third of oven; preheat broiler.
2Whisk 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.
3Meanwhile, prepare the salad by adding lettuce, cucumber and tomato to the remaining dressing in the bowl; toss to coat.
4Transfer 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.