Mediterranean Beef Flank Steak Pita

Looking for flavor and color on your plate? Try this take on a Mediterranean pita with beef Flank Steak.

  • 30
  • 6
  • 460
  • 35 g


Spicy Green Seasoning:
  • 1 cup fresh parsley, loosely packed
  • 1 cup fresh basil leaves, loosely packed
  • 1 teaspoon minced garlic
  • 1 teaspoon minced jalapeño pepper
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
Cucumber Salad:
  • 1/3 cup reduced-fat feta cheese crumbles
  • 1 dozen cherry tomatoes, sliced
  • 2 cups diced cucumber
  • 1/4 cup fresh oregano
  • 1-1/2 cups diced red onions
  • 1 lemon, zested and juiced
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 whole wheat pita breads
  • 1 cup hummus


  1. To prepare Spicy Green Seasoning, combine all ingredients in blender or food processor; process on and off until all ingredients are blended. Remove 2 tablespoons of Spicy Green Seasoning; rub on all side of beef Flank Steak. Place steak in food-safe plastic bag. Close bag securely and marinate for 6 hours or up to over night. Reserve the remaining salsa for later. 
  2. Combine all ingredients for Cucumber Salad in large bowl; toss gently. Cover and refrigerate 20 minutes.

  3. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

    Cook's Tip: You may cook steak on stove top: Heat large, nonstick skillet over medium until hot. Remove steak from marinade; discard marinade. Place beef Flank Steak in skillet; cook 16 to 20 minutes until instant-read thermometer inserted horizontally into center registers 145°F (for medium) to 160°F (medium) doneness, turning occasionally.
  4. Place 1/4 cup hummus on each pita; top with Cucumber Salad. Carve steak into thin slices. Top Cucumber Salad with steak; top with Spicy Green Seasoning. 


0 % *

5.9g SAT FAT

0 % DV **


0 % DV

4.6 mg IRON

0 % DV

6 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, 1/6 recipe: 463 Calories; 202.5 Calories from fat; 22.5g Total Fat (5.9 g Saturated Fat; 0.1 g Trans Fat; 3.1 g Polyunsaturated Fat; 11.4 g Monounsaturated Fat;) 77 mg Cholesterol; 788 mg Sodium; 30 g Total Carbohydrate; 6.1 g Dietary Fiber; 4.4 g Total Sugars; 35 g Protein; 0 g Added Sugars; 124 mg Calcium; 4.6 mg Iron; 754 mg Potassium; 0 mcg Vitamin D; 0.2 mg Riboflavin; 8.3 mg NE Niacin; 0.8 mg Vitamin B6; 1.5 mcg Vitamin B12; 354 mg Phosphorus; 6 mg Zinc; 40.7 mcg Selenium; 114.2 mg Choline.

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

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