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Ingredients

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Directions

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  • In a small bowl, blend olive oil, vinegar, mustard, 1 teaspoon of the Greek seasoning and brown sugar. Reserve 3 tablespoons of the mixture. Place the remainder in a large resealable plastic bag. Add the steak and marinate in the refrigerator for one to 4 hours.

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  • In a second small bowl, mix together the yogurt and feta; cover and refrigerate until ready to use.

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  • Heat gas grill to medium-high or coals in charcoal grill to medium hot. Lightly coat grill rack with oil or cooking spray.

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  • Brush tomatoes and onion with some of the reserved oil and wine mixture. Place tomatoes on grill, cut-side down along with onion slices. Grill for 3 minutes; turn, brush with remaining oil mixture and grill tomatoes for additional 2 minutes and onions for 3 minutes, until tender. Remove to a plate and keep warm.

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  • Remove steak from resealable bag and grill about 2 minutes per side or until internal temperature reaches 130 degrees F on an instant-read thermometer for medium-rare. Remove from grill and allow to stand 2 minutes before thinly slicing.

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  • Serve pita slightly warmed and layer with lettuce, yogurt mixture and sliced steak. Accompany with grilled tomatoes and onion.

Nutrition Facts

555 calories; 25 g total fat; 8 g saturated fat; 62 mg cholesterol; 876 mg sodium. 48 g carbohydrates; 7 g fiber; 37 g protein;

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