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Ingredients:
For the dressing:
- 2 (8-ounce) containers fatfree
plain yogurt
- 2 teaspoons minced garlic
- 1 tablespoon minced parsley
- 1 tablespoon minced chive
- 1 teaspoon teaspoon dried oregano
For the sandwich:
- 1/2 pound sirloin or rib-eye steak, trimmed
- 1/4 teaspoon salt
- 1/8 teaspoon pepeer
- 4 (4-inch) whole wheat pita break rounds, cut in halfmoons
- 2 1/2 cups mixed salad greens
(such as arugula, radicchio and baby spinach leaves)
- 2/3 crumbled Blue cheese
- 1/2 small red onion, sliced and separated into rings
- 8 cherry tomatoes, halved
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Directions:
Spoon yogurt into a medium bowl and stir in garlic, parsley, chive and
oregano until well blended; set aside.
Rub both sides of steak with salt and pepper. Heat a medium, non-stick
skillet over medium-high heat. Cook steak about 6 minutes on each side (for
medium) or until desired. Allow steak to rest 5 minutes before cutting into
thin slices.
Warm pita halves in toaster. Into each pita half, spoon 1/4 of the yogurt
dressing, mixed salad greens, Blue cheese, onion, steak and tomato. Spoon
additional yogurt dressing over top.
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