 |
INGREDIENTS
| 1 lb |
|
500 g |
|
Beef Fast-Fry Minute Steak, cut in four pieces |
| 1 tsp |
|
5 mL |
|
EACH garlic powder and black pepper |
| 1/2 cup |
|
125 mL |
|
low fat yogurt |
| 1/4 cup |
|
50 mL |
|
light mayonnaise |
| 1/2 cup |
|
125 mL |
|
EACH diced cucumber and tomato |
| 2 tsp |
|
10 mL |
|
dried oregano |
| 1/4 tsp |
|
1 mL |
|
salt |
| 4 - 8 |
|
4 - 8 |
|
Boston or butter lettuce leaves |
| 2 |
|
2 |
|
greek-style pita bread, (no pocket pita), halved |
|
|
|
|
crumbled feta cheese and sliced black olives (optional) |
PREPARATION TIME: 5 minutes
COOKING TIME: 4 minutes
DIRECTIONS
Sprinkle both sides of steak with garlic powder and pepper. Mix yogurt, mayonnaise, cucumber, tomato, oregano and salt together; set aside. In large non-stick or lightly oiled skillet, brown steaks about 1-2 minutes each side. Cover pita with lettuce, top each with steak and spoon sauce over steak. Sprinkle cheese and olives on top, if desired.
VARIATION: Add ¼ tsp (1 mL) dried dillweed and ¼ cup (50 mL) sliced green onion.
|
NUMBER OF SERVINGS: 4 SERVINGS
NUTRITION INFORMATION PER SERVING
| 321 Calories |
|
12 g Fat |
| 30 g Protein |
|
22 g Carbohydrates |
TIP
|
For a different version, toss torn greens with sauce and thin slices of cooked steak and wrap in pitas or tortillas or serve as a salad.
|
|
|
|
|
