Who would have known this baby thing would be so time consuming LOL. I think I am finally figuring this out. We are closing on a new house this week (whoo hoo) so I will be able to unpack my kitchen and start cooking (and blogging again). Now I just need to find my camera. Hope everyone will keep following this blog. I plan to resume normal blogging in July. Until then I will throw in a couple of posts ( hopefully with pictures).
Here is a quickie week night meal that I made last night and it turned out very well and in only 20 minutes flat. I got the recipe from Cooking Light and it was scrumptious. I served these Greek Steak Pitas with some garlic hummus and homemade pita chips. Hope you enjoy!
Greek Steak Pitas
1/2 cup red wine vinegar
1 tsp. Greek seasoning (McCormicks)
1/8 tsp. black pepper
1 (1lb.) flank steak, trimmed
1/2 tsp. kosher salt, divided
1 tsp. butter
1 tsp. olive oil
2 T. lemon juice
1 6 oz. pkg. baby spinach
4 pitas, cut in half
1/2 cup thinly sliced red onion
24 slices english cucumber
1/2 cup feta cheese
- Combine first 3 ingredients in a large zip-top bag; add steak to bag. Marinate 3 minutes, turning once. Remove steak from bag; discard marinade. sprinkle steak with 1/4 tsp. salt. Heat a large skillet over medium high heat. Add butter and olive oil. Add steak; cook 5 minutes per side or until desired doneness. Let stand 2 minutes. Cut steak across the grain into thin slices.
- Return pan to heat. Add juice, garlic and spinach; saute 1 minute. Remove from heat and add remaining salt.
- Spoon 2 T. spinach mixture into each pita half. Place 1 T. onion, 3 cucumber slices and 1 1/2 oz. steak in each pita half, sprinkle 1 T. cheese in each pita half. Yield 4 servings. Serving size is 2 pita halves at 427 calories!
The Verdict: Loved it! Super easy to make. I have had to cut dairy completely out of my diet due to nursing, so finding recipes has been a task. These pitas are just as great without the feta!