Greek Beef Steak Sandwich

This light approach to the typical steak dinner has lots of fresh flavours from the garden veggies.

Yields4 ServingsDifficultyBeginnerPrep Time15 minsCook Time10 minsTotal Time25 mins
Ingredients
 ½ cup (125 mL) plain Greek yogurt
 ¼ cup (60 mL) mayonnaise
 2 tsp (10 mL) dried oregano
 ¾ tsp (3 mL) salt, divided
 ½ cup (125 mL) EACH diced cucumber and diced tomato
 1 green onion, sliced
 ¼ cup (60 mL) EACH crumbled feta cheese and sliced pitted kalamata olives
 1 tbsp (15 mL) Greek-style vinaigrette dressing
 1 lb (500 g) Beef Minute/Sandwich/Fast-fry Steaks, cut into four pieces
 1 tsp (5 mL) garlic powder
 1 tsp (5 mL) fresh ground pepper
 4 to 8 butter lettuce leaves (such as Bibb or Boston)
 2 Greek-style pita bread, (no pocket pita), halved, warmed
Method
1

1. Combine yogurt, mayonnaise, oregano and ¼ tsp (1 mL) salt in a small bowl; set aside.

2. Combine cucumber, tomato, onion, feta and olives in medium bowl; add vinaigrette dressing, tossing to coat. Set aside.

3. Pat steaks dry with paper towel. Sprinkle both sides of steaks with garlic powder, pepper and remaining ½ tsp (2 mL) salt.

4. Heat a lightly oiled nonstick skillet over medium heat; cook steaks, in batches as necessary, for 4 to 8 minutes, turning twice or more until steaks are cooked to medium (160°F/71°C) at the least.

5. Spread each of the warmed Greek pita bread with some of the yogurt sauce. Layer lettuce leaves on top of pita; top each with a steak and top each with the tomato/cucumber mixture and serve remaining yogurt sauce alongside.

Tip
2

Steaks cook more evenly when flipped at least twice during cooking.

Nutrition
3

Per 1 cooked portion: about 440 Calories, 34g Protein, 19g Fat, 29g Carbohydrate, 960mg Sodium
Excellent Source of: Thiamine, Riboflavin, Niacin, Vitamin B12, Zinc, Selenium
Good Source of: Iron, Vitamin B6, Folate, Pantothenate, Phosphorus
Source of: Potassium, Calcium, Vitamin C, Choline, Magnesium
Contains: Fibre
5g Saturated Fat, 0.1g Trans Fat, 8g Polyunsaturated Fat, 6g Monounsaturated Fat
Shopping List
4

Cucumber
1 medium tomato
4 to 8 butter lettuce leaves (such as Bibb or Boston)
2 Greek-style pita bread, (no pocket pita), halved
1 lb (500 g) Beef Minute/Sandwich/Fast-fry Steaks, cut into four pieces
Mayonnaise
Dried oregano
Garlic powder
Salt
Pepper
Sliced pitted kalamata olives
Plain Greek yogurt
Crumbled feta cheese

 

Ingredients

Ingredients
 ½ cup (125 mL) plain Greek yogurt
 ¼ cup (60 mL) mayonnaise
 2 tsp (10 mL) dried oregano
 ¾ tsp (3 mL) salt, divided
 ½ cup (125 mL) EACH diced cucumber and diced tomato
 1 green onion, sliced
 ¼ cup (60 mL) EACH crumbled feta cheese and sliced pitted kalamata olives
 1 tbsp (15 mL) Greek-style vinaigrette dressing
 1 lb (500 g) Beef Minute/Sandwich/Fast-fry Steaks, cut into four pieces
 1 tsp (5 mL) garlic powder
 1 tsp (5 mL) fresh ground pepper
 4 to 8 butter lettuce leaves (such as Bibb or Boston)
 2 Greek-style pita bread, (no pocket pita), halved, warmed

Directions

Method
1

1. Combine yogurt, mayonnaise, oregano and ¼ tsp (1 mL) salt in a small bowl; set aside.

2. Combine cucumber, tomato, onion, feta and olives in medium bowl; add vinaigrette dressing, tossing to coat. Set aside.

3. Pat steaks dry with paper towel. Sprinkle both sides of steaks with garlic powder, pepper and remaining ½ tsp (2 mL) salt.

4. Heat a lightly oiled nonstick skillet over medium heat; cook steaks, in batches as necessary, for 4 to 8 minutes, turning twice or more until steaks are cooked to medium (160°F/71°C) at the least.

5. Spread each of the warmed Greek pita bread with some of the yogurt sauce. Layer lettuce leaves on top of pita; top each with a steak and top each with the tomato/cucumber mixture and serve remaining yogurt sauce alongside.

Tip
2

Steaks cook more evenly when flipped at least twice during cooking.

Nutrition
3

Per 1 cooked portion: about 440 Calories, 34g Protein, 19g Fat, 29g Carbohydrate, 960mg Sodium
Excellent Source of: Thiamine, Riboflavin, Niacin, Vitamin B12, Zinc, Selenium
Good Source of: Iron, Vitamin B6, Folate, Pantothenate, Phosphorus
Source of: Potassium, Calcium, Vitamin C, Choline, Magnesium
Contains: Fibre
5g Saturated Fat, 0.1g Trans Fat, 8g Polyunsaturated Fat, 6g Monounsaturated Fat
Shopping List
4

Cucumber
1 medium tomato
4 to 8 butter lettuce leaves (such as Bibb or Boston)
2 Greek-style pita bread, (no pocket pita), halved
1 lb (500 g) Beef Minute/Sandwich/Fast-fry Steaks, cut into four pieces
Mayonnaise
Dried oregano
Garlic powder
Salt
Pepper
Sliced pitted kalamata olives
Plain Greek yogurt
Crumbled feta cheese

Greek Beef Steak Sandwich