Recipe Image

Steak Salad-Stuffed Pockets

  • 20 m
  • 30 m
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)


  • 1 Position rack in upper third of oven; preheat broiler.
  • 2 Whisk 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.
  • 3 Meanwhile, prepare the salad by adding lettuce, cucumber and tomato to the remaining dressing in the bowl; toss to coat.
  • 4 Transfer 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.
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