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
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
Pitas
2 unit
Cooking Oil
Salt
Pepper
• 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. ***Beef is fully cooked when internal temperature reaches 145°.***
830
kcal
Calories
45
g
Fat
12
g
Saturated Fat
55
g
Carbohydrate
9
g
Sugar
7
g
Dietary Fiber
40
g
Protein
120
mg
Cholesterol
2030
mg
Sodium
with Tomatoes, Cucumber, Creamy Greek Dressing & Pitas
with Pickled Red Onion, Cucumber & Garlic Bread
