Steak Salad Stuffed Pockets Recipe

Name: Steak Salad Stuffed Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup lemon juice; 3 tablespoons olive oil, extra-virgin; 2 teaspoons dijon mustard; 1 x salt to taste; 1 x black pepper freshly ground to taste; 1 pound beef, round steak 1 1/2 inches thick, trimmed; 4 cups romaine lettuce chopped; 1 medium cucumbers diced; 1 large tomatoes diced; 8 each pita bread, whole wheat 4-inch, or four 8-inch pitas, split open

Servings: persons

1
Position rack in upper third of oven; preheat broiler.
2
Whisk lemon juice, oil, mustard, salt and pepper in a large bowl.
3
Place steak in a shallow dish and pour half the dressing over it.
4
Let marinate at room temperature, turning once, for 10 minutes.
5
Meanwhile, prepare the salad by adding lettuce, cucumber and tomato to the remaining dressing in the bowl; toss to coat.
6
Transfer the meat to a broiling pan.
7
Broil for 5 minutes on each side for medium-rare, or until it reaches desired doneness.
8
Transfer to a cutting board, let rest for 3 minutes, then slice thinly against the grain.
9
Mix the meat with the salad and fill each pita.
10
Serve immediately.

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup lemon juice, 3 tablespoons olive oil, extra-virgin, 2 teaspoons dijon mustard, 1 x salt to taste, and more.

Yes, Steak Salad Stuffed Pockets falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Steak Salad Stuffed Pockets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions