Tasty Tuesday - Steak Stuffed Pita

INGREDIENTS 1/4 cup lemon juice 3 Tbsp extra-virgin olive oil 2 tsp Dijon mustard 1/4 tsp salt, or to taste Freshly ground pepper, to taste 1 pound top round steak, 1 1/2 inches thick, trimmed 4 cups romaine lettuce, chopped 1 medium cucumber, diced 1 large tomato, diced 8 4-inch whole-wheat pitas, or four 8-inch pitas, split open (see Tip) COOKING DIRECTIONS Step 1  Position rack in upper third of oven; preheat broiler. Step 2  Whisk lemon juice, oil, mustard, salt and pepper in a large bowl. Place steak in a shallow dish and pour half the dressing over it. Let marinate at room temperature, turning once, for 10 minutes. Step 3  Meanwhile, prepare the salad by adding lettuce, cucumber and tomato to the remaining dressing in the bowl; toss to coat. Step 4  Transfer the meat to a broiling pan. Broil for 5 minutes on each side for medium-rare, or until it reaches desired doneness. Transfer to a cutting board, let rest for 3 minutes, then slice thinly against the grain. Mix the meat with the salad and fill each pita. Serve immediately. RECIPE TIPS Tip: Warm pitas on the bottom rack of the oven while the steak is broiling

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Pepper Crusted Steak with Mustard Mint Sauce

This is from Bobby Flay - and it is really tasty and healthy!

1/4 cup plus 2tbs Dijon Mustard

3 tbs honey

2 tbs horseradish

1 tbsp mint leaves, finely chopped

1/2 tsp kosher salt

2 1/4 tbs fresh ground black pepper

1 tbs canola oil

2 - 12 ounce New York strip steaks

Combine mustard, honey, horseradish, mint, 1/4 tsp salt and 1/4 tsp pepper in small bowl and whisk well.  Let it sit at room temperature for about 15 minutes.

Combine remaining salt and pepper in shallow dish; press both sides of steaks into mixture.  Heat oil in a nonstick pan over high heat until oil begins to shimmer.  Place steak in pan and cook until a  crust forms (3 min. for rare, 4-5 for medium).  turn steaks over and cook to desired degree of doness.  remove steaks from pan; let rest 5 minutes before serving.  You can always grill the steaks - but they will not crust quite as well, but still very tasty!

Slice thin and serve with mustard sauce.  I like to pair this with a salad of arugula and put the sauce on that as well.  Tortillas or pitas also make a great addition to this meal.

 

 

 

 

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