Elevated Dinners, Impressively Easy
Evoking the casual elegance of Greek cuisine, this super-quick and hearty dish features tender sliced steak over a fresh and flavorful salad of briny feta cheese, juicy tomatoes, crunchy cucumber, and crisp lettuce. A creamy Greek vinaigrette brings it all together while a side of warm pita bread helps soak up all the flavors.
Allergens
Utensils
Tags
Ranch Steak
10 ounce
Bold & Savory Steak Spice
1 tablespoon
Baby Lettuce
2 unit
Mini Cucumber
1 unit
Greek Vinaigrette
3 ounce
Mayonnaise
2 tablespoon
Grape Tomatoes
4 ounce
Feta Cheese
0.5 cup
Pita Bread
2 unit
Cooking Oil
1 teaspoon
Salt
Pepper
• Wash and dry produce. • Pat steak* dry; season with Steak Spice, salt, and pepper. • Drizzle oil in a hot large pan. Add steak; cook to desired doneness, 3-6 minutes per side. Transfer to a cutting board. TIP: Move on to Step 2 while the steak cooks!
• While steak cooks, trim and discard root end from lettuce and thinly slice leaves. Thinly slice cucumber. • In a small bowl, mix Greek vinaigrette with mayonnaise. Season with salt and pepper.
• Halve tomatoes if desired. In a large bowl, toss lettuce, cucumber, tomatoes, and cheese with as much dressing as you like.
• Wrap pitas in damp paper towels. Microwave until warm and pliable, 30-60 seconds. Cut into quarters. • Slice steak against the grain. • Top salad with steak and serve with pitas on the side. ***Steak is fully cooked when internal temperature reaches 145°.***
910
kcal
Calories
54
g
Fat
14
g
Saturated Fat
54
g
Carbohydrate
10
g
Sugar
5
g
Dietary Fiber
39
g
Protein
125
mg
Cholesterol
2040
mg
Sodium
with Tomatoes, Cucumber, Creamy Greek Dressing & Pitas
with Tomatoes, Cucumber, Creamy Greek Dressing & Pitas
