Greek-Seasoned Steak Sandwiches

Ingredients

  • 3 tablespoons red wine vinegar, divided
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 tablespoon minced garlic
  • 1 teaspoon dried oregano
  • 12 ounces flank steak, trimmed
  • ½ teaspoon kosher salt, divided
  • 3/8 teaspoon freshly ground black pepper, divided
  • + 8 more ingredients
    • Cooking spray
    • 2 tablespoons plain fat-free Greek yogurt
    • ¼ teaspoon Dijon mustard
    • 4 (6-inch) whole-wheat pitas
    • 4 romaine lettuce leaves
    • 4 thin red onion slices
    • 1 cucumber, peeled and thinly sliced
    • 1 tomato, cut into 8 slices

1. Combine 2 tablespoons vinegar, 1 teaspoon oil, garlic, and oregano in a large zip-top plastic bag. Add steak to bag; seal. Let stand at room temperature 20 minutes, turning once. 2. Heat a grill pan over medium-high heat. Remove steak from bag; discard marinade. Sprinkle 3/8 teaspoon salt and ...

View full recipe at SpringPad

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