Skirt Steak Pitas

via Family Circle

Makes 4 Servings
Prep 15 minutes
Grill 6 minutes

3 tbsp olive oil
3 tbsp red wine vinegar
1 tbsp Dijon mustard
2 tsp Greek seasoning
1 tsp brown sugar
1 lb skirt steak
1-7 oz container Greek yogurt
2 oz reduced-fat feta cheese, crumbled
4 Roma tomatoes, cut in half from top to bottom
1 large red onion, peeled and cut into ½-inch slices
4 whole wheat pitas
1 c shredded lettuce

1. In a small bowl, blend olive oil, vinegar, mustard, 1 teaspoon of the Greek seasoning and brown sugar. Reserve 3 tablespoons of the mixture. Place the remainder in a large re-sealable plastic bag. Add the steak and marinate in the refrigerator for 1-4 hours.


2. In a second small bowl, mix together the yogurt and feta; cover and refrigerate until ready to use.


3. Heat gas grill to medium-high or coals in charcoal grill to medium hot. Lightly coat grill rack with olive oil or cooking spray.


4. Brush tomatoes and onion with some of the reserved oil and vinegar mixture. Place tomatoes on grill, cut-side down along with onion slices. Grill for 3 minutes; turn, brush with remaining oil mixture and grill tomatoes for additional 2 minutes and onions for 3 minutes, until tender. Remove to a plate to keep warm.


5. Remove steak from bag and grill about 2 minutes per side or until internal temperature reaches 130 degrees on an instant-read thermometer for medium-rare. Remove from grill and allow to stand 2 minutes before thinly slicing.


6. Serve pita slightly warmed and layer with lettuce, yogurt mixture, and sliced steak. Accompany with grilled tomatoes and onion.
   

Per serving:
555 calories; 25 g fat (8 g sat); 37 g protein; 48 g carbohydrate; 7 g fiber; 876 mg sodium; 62 mg cholesterol

I was trying to come up with new Summer time recipes now that the weather is warming up and when I got the new Family Circle in the mail this week, this recipe caught my eye immediately! Its an all-in-one recipe, meaning that the side and the main dish are all included in this recipe.

Enjoy!