Greek-Style Beef Pita

Name: Greek-Style Beef Pita
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: Sirloin Tip Steak; lemon pepper; vegetable oil; hummus; whole wheat pita bread

You’re gonna need a bigger pita. Season thin-sliced Sirloin with lemon pepper and skillet-cook, then pile it into hummus-filled pita pockets and top with your favorite veggies.

Cook Time: 25 Minutes

Servings: 4

Ingredients: 5

Cook Mode

Ingredients

1 pound beef Sirloin Tip Steaks, cut 1/8 to 1/4 inch thick
1 tablespoon lemon pepper
2 to 3 teaspoons vegetable oil
3/4 cup plain or seasoned hummus
4 whole wheat pita breads, cut crosswise in half

Preparation

Step 1

Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Combine beef and lemon pepper in medium bowl.
Step 2

Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef, adding remaining 1 teaspoon oil to skillet, if necessary.
Step 3

Spread hummus evenly in pita pockets. Fill with equal amounts of beef and toppings, as desired.

Nutrition Information

333 Calories

0 %*

4g SAT FAT

0 %DV**

29g PROTEIN

0 %DV

3.5 mg IRON

0 %DV

5.4 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 333 Calories; 144 Calories from fat; 16g Total Fat (4 g Saturated Fat; 7 g Monounsaturated Fat;) 68 mg Cholesterol; 581 mg Sodium; 22 g Total Carbohydrate; 4.8 g Dietary Fiber; 29 g Protein; 3.5 mg Iron; 7.7 mg NE Niacin; 0.6 mg Vitamin B₆; 1.4 mcg Vitamin B₁₂; 5.4 mg Zinc; 38.9 mcg Selenium; 92.7 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, and Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.