Sirloin Pita Salad Sandwich with Herb Yogurt
Add corn, cheese, cilantro, and crispy tortilla strips to a frittata and serve for a Southwestern-themed breakfast, brunch or dinner.
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PREP TIME: 20 minutes
COOK TIME: 12 minutes
SERVINGS: 4
TOTAL TIME: 32 minutes
Ingredients
Herb Yogurt Dressing
2 (8-ounce) containers plain yogurt
2 teaspoons minced garlic
1 tablespoon minced parsley
1 tablespoon minced chive
1 teaspoon dried oregano
Sirloin Pita Salad Sandwich
1⁄2 pound sirloin or rib-eye steak, trimmed
1⁄4 teaspoon salt
1⁄8 teaspoon pepper
4 (4-inch) whole wheat pita bread rounds, cut in half-moons
2 1⁄2 cups mixed salad greens (such as arugula, radicchio and baby spinach leaves)
2⁄3 cup crumbled blue cheese
1⁄2 small red onion, sliced and separated into rings
8 cherry tomatoes, halved
Notes
Source of recipe: 3-A-Day of Dairy
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Instructions
Herb Yogurt Dressing
Spoon yogurt into a medium bowl and stir in garlic, parsley, chive and oregano until well blended; set aside.
Sirloin Pita Salad Sandwich
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