Here's a healthy dinner on the go, an easy sandwich you can pack up and take in the car when you're rushing the kids off to soccer or band. It's also a quick favorite when the adults just want to hang out on the deck on Saturday night with a pitcher of sangria on the side.

Servings: 4 servings
Total Time: 30 minutes
Ease of Preparation: Easy
Health: High Potassium, Heart Healthy, Low Sat Fat, High Fiber


Ingredients:

Steak Salad-Stuffed Pockets
1/4 cup lemon juice
3 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
1/4 teaspoon salt , or to taste
Freshly ground pepper to taste
1 pound top round steak , 1 1/2 inches thick, trimmed
4 cups romaine lettuce , chopped
1 medium cucumber , diced
1 large tomato , diced
8 4-inch whole-wheat pitas or four 8-inch pitas, split open (see Tip)


Steps:

1: Position rack in upper third of oven; preheat broiler.

2: Whisk lemon juice, oil, mustard, salt and pepper in a large bowl. Place steak in a shallow dish and pour half the dressing over it. Let marinate at room temperature, turning once, for 10 minutes.

3: Meanwhile, prepare the salad by adding lettuce, cucumber and tomato to the remaining dressing in the bowl; toss to coat.

4: Transfer the meat to a broiling pan. Broil for 5 minutes on each side for medium-rare, or until it reaches desired doneness. Transfer to a cutting board, let rest for 3 minutes, then slice thinly against the grain. Mix the meat with the salad and fill each pita. Serve immediately.

Nutrition: (Per serving)

Calories - 410
Carbohydrates - 37
Fat - 16
Saturated Fat - 3
Monounsaturated Fat - 8
Protein - 33
Cholesterol - 74
Dietary Fiber - 6
Potassium - 798
Sodium - 534
Nutrition Bonus - Vitamin A (70 daily value), Selenium (66 dv), Vitamin C (45 dv), Folate (29 dv), Iron (25 dv), Magnesium (20 dv).

Tip: Warm pitas on the bottom rack of the oven while the steak is broiling.

Related Links:

  • Garlic-Chile Flank Steak
  • More Healthy Steak Recipes