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Grilled Steak and Pita Salad
This recipe originally appeared in the May/June 2016 issue of fresh magazine as part of our Dinner from the Fast Lane series, along with recipes for Greek-Style Steak and Spinach Pie and Falafel Pitas with Yogurt Sauce.
1 lb. flank steak, trimmed
1 1?2 cups Nature's Place Organic Goddess Dressing
Salt and pepper
2 small summer squash (about 8 oz.), trimmed and cut lengthwise into 1?2"-thick slices
2 whole-wheat pita breads, split into rounds
2 romaine hearts, torn into bite-sized pieces
1?2 cucumber, peeled and sliced into thin rounds
1?3 cup crumbled Taste of Inspirations reduced-fat feta cheese
1?4 cup chopped fresh parsley
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Grilled Steak and Pita Salad

Grilled Steak and Pita Salad

Grilled Steak and Pita Salad
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:15 minutes
1. Pierce steak all over with a fork and place in a large baking dish. Coat with 1 cup dressing and let sit at room temperature for 30 minutes.
2. Heat grill to high, then clean and oil grates. Season steak with salt and pepper and grill until it is well-browned and registers 125 degrees for medium-rare, 5 to 7 minutes per side. Transfer to a platter, tent loosely with foil, and let rest for 10 minutes.
3. Coat squash with 3 tablespoons dressing and grill until tender, 2 to 3 minutes per side. Coat pita rounds with cooking spray and grill until lightly browned and toasted, 2 to 3 minutes per side. Cut pita and squash into bite-sized pieces.
4. To serve, thinly slice steak across the grain. Combine lettuce, squash, cucumber, pita, and remaining 1?3 cup dressing in a large bowl and toss to coat. Divide salad and steak among plates and sprinkle with feta and parsley.
Source: Hannaford fresh Magazine, May - June 2016