Steaked-Out Pita Pockets
Cut: Top Sirloin Steak
Preparation Time: 15 Minutes
Marinate Time: 30 Minutes
Cook Time: 15 Minutes |
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Main Ingredients:
1 pound boneless top sirloin steak, cut 3/4-inch thick
2/3 cup prepared reduced fat non-creamy Caesar dressing, divided
4 whole wheat pita breads
3/4 cup shredded reduced fat Italian cheese blend, divided
6 cups loosely packed chopped romaine lettuce
1 cup diced seeded tomatoes
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
- Heat oven to 350. Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Combine beef and 1/3 cup dressing in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes.
- Place Pita breads slightly overlapping on metal baking sheet. Sprinkle 2 tablespoons cheese on each pita. Bake at 350 for 10 to 12 minutes or until pitas are toasted and cheese is melted.
- Meanwhile remove beef from marinade draining well; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef.
- Toss lettuce, tomatoes and remaining 1/2 cup cheese in large bowl. Add beef and remaining 1/3 cup dressing; toss to coat evenly. Season with salt and pepper. Divide beef mixture evenly over pitas. Serve immediately
Recipe Notes:
Nutrition Information per serving: 432 calories; 40g protein; 35g carbohydrate; 15g fat (5g saturated fat; 2g monounsaturated fat).
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