Looking for flavor and color on your plate? Try this take on a Mediterranean pita with beef Flank Steak.
Combine all ingredients for Cucumber Salad in large bowl; toss gently. Cover and refrigerate 20 minutes.
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.
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.
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* 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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