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


Sirloin Pita Salad Sandwich with Herb Yogurt Dressing

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


Source of recipe: 3-A-Day of Dairy


Herb Yogurt Dressing

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

Sirloin Pita Salad Sandwich

  • 1/2 pound sirloin or rib-eye steak, trimmed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 (4-inch) whole wheat pita bread rounds, cut in half-moons
  • 2 1/2 cups mixed salad greens (such as arugula, radicchio and baby spinach leaves)
  • 2/3 cup crumbled blue cheese
  • 1/2 small red onion, sliced and separated into rings
  • 8 cherry tomatoes, halved


Herb Yogurt Dressing

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

Sirloin Pita Salad Sandwich

  • 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.
  • 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.
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