Greek Steak Pitas with Dill Sauce

Yield: 4 servings (2 stuffed pita halves)
Source: Cooking Light September 2003 pg 150
Amy's Comments: I was pleasantly surprised at how filling and good this was! The dill sauce was fantastic! Can't wait for the leftovers!! (I made the dill sauce first and let it sit in the fridge a while to kind of mesh flavors)
CL's Comments: The lemon-juice marinade quickly penetrates the steak, so a 10-minute soak is enough to flavor the meat. Try crumbled goat or blue cheese in place of the feta.


1/2 cup plain fat-free yogurt
2 teaspoons chopped fresh dill
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced

1/2 cup fresh lemon juice
1 teaspoon dried oregano
1/2 tsp black pepper
2 garlic cloves, minced
1 (1-pound) flank steak, trimmed

Cooking spray
4 (6-inch) pitas, cut in half
4 romaine lettuce leaves, halved
1/4 cup (1 oz) crumbled feta cheese


  1. Prepare grill or broiler.
  2. To prepare sauce, combine first 5 ingredients, stirring with a whisk.
  3. To prepare steak, combine juice and next 4 ingredients (juice through steak) in a large zip-top plastic bag; seal. Marinate in refrigerator 10 minutes, turning once. Remove steak from bag; discard marinade.
  4. Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Line each pita half with 1 lettuce leaf half. Divide steak evenly among pita halves. Spoon 1 tablespoon sauce and 1 1/2 teaspoons cheese into each pita half.


Healthy Units: 8 per serving
Calories 386; Fat 10.9g; Protein 31.6g; Carbs 38.6; Fiber 1.7g; Cholesterol 64 mg; Iron 4.2 mg; Sodium 643 mg; Calcium 165 mg

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