- 1 1/2 pounds skirt steak
- 1 1/2 cups Newman's Own Herb & Roasted Garlic Marinade
- 2 heads romaine lettuce, chopped
- 1/2 seedless English cucumber, grated for dressing
- 1/2 seedless English cucumber, quartered, then chopped for salad
- 1/2 cup chopped roasted red bell peppers
- 1/2 cup halved Kalamata olives
- 1/2 red onion, thinly sliced into rings
- 2 tomatoes, seeded and diced
- 1/2 cup crumbled feta cheese
- 1 1/2 cups plain non-fat yogurt
- 1 clove garlic, minced
- 1/2 teaspoon paprika
- 2 tablespoons Newman's Own Lighten Up Light Lime Vinaigrette
- 2 Pita breads or pockets, quartered
- Marinate steak with marinade for 30 minutes or longer.
- Cucumber Lime Tzatziki dressing: In a bowl, whisk together yogurt, garlic, paprika, lime vinaigrette and grated cucumber. Cover and chill.
- Heat indoor grill pan or outdoor grill over high heat. Remove steak from marinade and discard marinade. Grill steak on one side until golden brown about 3 to 4 minutes. Turn steak over and cook to medium-rare, about 3 to 4 minutes more. Let rest 5 minutes then slice thinly against the grain.
- Pre-heat oven to 350 degrees F. Place pitas on a baking sheet and spray with cooking spray. Bake in oven until golden brown, about 10 minutes.
- In a large salad bowl toss lettuce, chopped cucumber, red peppers, olives, onion, tomatoes and feta. Divide salad evenly among plates, top with steak and pitas. Drizzle with dressing. Enjoy!