Southeast Dairy Association - Sirloin Pita Salad Sandwich with Herb Yogurt Dressing

Sirloin Pita Salad Sandwich with Herb Yogurt

Fill pita bread halves with mixed salad greens and tender pieces of steak drizzled in yogurt dressing.
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 4


Herb Yogurt Dressing

  • 2 (8-ounce) containers plain yogurt
  • 2 teaspoons minced garlic
  • 1 tablespoon minced parsley
  • 1 tablespoon minced chive
  • 1 teaspoon dried oregano

Sirloin Pita Salad Sandwich

  • 12 pound sirloin or rib-eye steak, trimmed
  • 14 teaspoon salt
  • 18 teaspoon pepper
  • 4 (4-inch) whole wheat pita bread rounds, cut in half-moons
  • 2 12 cups mixed salad greens (such as arugula, radicchio and baby spinach leaves)
  • 23 cup crumbled blue cheese
  • 12 small red onion, sliced and separated into rings
  • 8 cherry tomatoes, halved


Herb Yogurt Dressing

  1. Spoon yogurt into a medium bowl and stir in garlic, parsley, chive and oregano until well blended; set aside.

Sirloin Pita Salad Sandwich

  1. Rub both sides of steak with salt and pepper. Heat a medium, non-stick skillet over medium-high heat. Cook steak about 6 minutes on each side (for medium) or until desired. Allow steak to rest 5 minutes before cutting into thin slices.
  2. Warm pita halves in toaster. Into each pita half, spoon 1/4 of the yogurt dressing, mixed salad greens, blue cheese, onion, steak and tomato. Spoon additional yogurt dressing over top.


Source of recipe: 3-A-Day of Dairy

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