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Steak Salad-Stuffed Pockets




Source of Recipe


EatingWell.com


Recipe Link: http://www. EatingWell.com

List of Ingredients




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

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






Recipe



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

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

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.

Health Advantages: high fiber, low sat fat, high potassium, heart healthy.

Nutrition Information
Servings Per Recipe: 4
Amount Per serving


Calories: 410 cal Carbohydrate Servings: 2
Carbohydrates: 37 g Dietary Fiber: 6 g Cholesterol: 74 mg

Fat: 16 g Sodium: 534 mg Saturated Fat: 3 g
Protein: 33 g Potassium: 798 mg Monounsaturated Fat:8 g
Exchanges: 2 starch, 1 vegetable, 4 lean meat, 2 fat