Prep:15 min Total: 45 min
Serve these hearty sandwiches with a side of celery and carrot sticks with a light ranch dressing for dripping. Pitas are great with any meat you decided to stuff in the pocket! One time I made homemade devil ham with sweet relish. I can honestly say I eat the whole thing!
3 Tbsp. red wine vinegar
4 Tsp. oilve oil
1 Tbsp. minced garlic
1 Tsp. Dried Oregano
12 Oz. flank steak, trimmed
1/2 Tsp. kosher salt
3/8 Tsp. black pepper
2 Tbsp. plain fat free Greek yogurt
1/4 Tsp. Dijon mustard
4 (6-inch)whole-wheat pitas or just what ever you like
4 romaine lettuce leaves
4 thin red onion slices
1 cucumber, peeled and thinly sliced
1 tomato, cut into 8 slices
1. Combine 2 tablespoons vinegar, 1 tsp. oil, and oregano in a large zip-top plastic bag. Add steak to bag; seal. Let stand at room temperature 20 minutes, turning once.
2. Heat a grill pan over medium-high heat. Remove steak from bag; discard marinade. Sprinkle 3/8 tsp. salt and 1/4 pepper evenly over both sides of steak. Coat pan with cooking spray. Place steak in pan; grill 5 minutes on each side. Remove steak from pan; let stand 10 minutes. Cut steak across the grain into thin slices.
3. Combine remaining 1 tablespoon vinegar, 1 tablespoon oil, 1/8 teaspoon salt and pepper, yoguart, and mustard in a bowl, stirring with a whisk.
4. Arrange 1 lettuce leaf, 1 onion slice, 1/4 of cucumbner slice, 2 tomato slices,, and 1/4 of steak in each pita; top each sandwich with 1 tablespoon yogurt mixture.