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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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DH made these for dinner last night. Easy to make and delicious to eat! from Cooking Light Magazine This is absolutely great with Kittencal's Tzatziki (Greek Cucumber and Yogurt Salad) #157176 Ingredients:
1/2 cup red wine vinegar |
1 teaspoon all purpose greek seasoning (such as mccormick) |
1/8 teaspoon black pepper |
1 (1 lb) flank steak, trimmed |
1/2 teaspoon kosher salt, divided |
1 teaspoon butter |
1 teaspoon olive oil |
2 tablespoons lemon juice |
1 teaspoon minced garlic |
1 (6 ounce) package fresh baby spinach |
4 (6 inch) pita bread, cut in half |
1/2 cup thinly sliced red onion |
24 slices english cucumbers |
1/2 cup crumbled feta cheese |
Directions:
1. Combine first 3 ingredients in a large zip-top plastic bag; add steak to bag. Marinate 3 minutes, turning once. Remove steak from bag; discard marinade. Sprinkle steak with 1/4 teaspoon salt. Heat a large skillet over medium-high heat. Add butter and oil. Add steak; cook 5 minutes on each side or until desired doneness. Let stand 2 minutes. Cut steak across grain into thin slices.
2. Return pan to heat. Add juice, garlic, and spinach; sauté 1 minute. Remove from heat; add remaining salt.
3. Spoon 2 tablespoons spinach mixture into each pita half. Place 1 tablespoon onion, 3 cucumber slices, and 1 1/2 ounces steak in each pita half; sprinkle 1 tablespoon cheese in each pita half.
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