Ingredients:
1/2 C. red wine vinegar
1 tsp. Greek seasoning (such as McCormick)
1/8 tsp. black pepper
1 1-lb. flank steak, trimmed
1/2 tsp. kosher salt, divided
1 tsp. butter
1 tsp. olive oil
2 Tbs. lemon juice
1 tsp. minced garlic
1 6-oz. pkg. fresh baby spinach
4 6-inch pitas, cut in half
1/2 C. thinly sliced red onion
24 slices English cucumber
1/2 C. crumbled feta cheese
Creamy Hummus:
1 C. canned chickpeas, rinsed and drained
2 Tbs. lemon juice
1 Tbs. tahini (roasted sesame seed paste)
1/4 tsp. salt
1/8 tsp. ground red pepper
3 Tbs. extra virgin olive oil
Directions:
1. Combine first 3 ingredients in a large zip-top plastic bag; add steak to bag.
2. Marinate 3 minutes, turning once. Remove steak from bag; discard marinade. Sprinkle steak with 1/4 tsp. salt.
3. Heat a large skillet over medium-high heat. Add butter and oil. Add steak; cook 5 minutes on each side or until desired doneness. Let stand 2 minutes. Cut steak across grain into thin slices.
4. Return pan to heat. Add juice, garlic, and spinach; sauté 1 minute. Remove from heat; add remaining salt. Spoon 2 Tbs. spinach mixture into each pita half. Place 1 Tbs. onion, 3 cucumber slices, and 1 1/2 oz. steak in each pita half; sprinkle 1 Tbs. cheese in each pita half.
Creamy hummus:
Combine 1 C. rinsed and drained canned chickpeas, 2 Tbs. lemon juice, 1 Tbs. tahini, 1/4 tsp. salt, and 1/8 tsp. ground red pepper in a food processor; process until well blended. Gradually add 3 tablespoons extra-virgin olive oil; process until smooth. Serve with red pepper slices and baby carrots.
Recipe source: Recipe for living
