Sirloin Pita Salad Sandwich with Herbed Yogurt Dressing

Makes 4 Servings

  • Total Time: 32
  • Prep Time: 20
  • Cook Time: 12


    For the 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
  • For the 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 crumbled Blue cheese
  • 1/2 small red onion, sliced and separated into rings
  • 8 cherry tomatoes, halved


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

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.