with Tomatoes, Cucumber, Creamy Greek Dressing & Pitas
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
Tags
Baby Lettuce
2 unit
Feta Cheese
0.5 cup
Pitas
2 unit
Greek Vinaigrette
3 ounce
Ranch Steak
10 ounce
Mini Cucumber
1 unit
Grape Tomatoes
4 ounce
Mayonnaise
2 tablespoon
Bold & Savory Steak Spice
1 tablespoon
Salt
teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Black Pepper
teaspoon (tsp)
- Wash and dry produce.
- Pat steak* dry with paper towels; season with Steak Spice, salt, and pepper.
- Heat a drizzle of oil in a large pan over medium-high heat. 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; thinly slice leaves. Trim and thinly slice cucumber into rounds.
- In a small bowl, combine vinaigrette and mayonnaise. Season with salt and pepper.
- Halve tomatoes if desired. Add lettuce, cucumber, tomatoes, feta, and as much dressing as you like to a large bowl; toss to combine.
- Wrap pitas in damp paper towels and microwave until warm and pliable, 30-60 seconds. Cut pitas into quarters.
- Slice steak against the grain.
- Divide salad between bowls. Top with steak and serve with pitas on the side.
810
kcal
Calories
44
g
Fat
11
g
Saturated Fat
56
g
Carbohydrate
9
g
Sugar
7
g
Dietary Fiber
39
g
Protein
125
mg
Cholesterol
2020
mg
Sodium
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