Greek-Seasoned Filet of Beef with Cucumber Tzatziki, Broccoli, and Pita
As an alternative, slice the steaks and serve with tomato and lettuce to create a deconstructed souvlaki.
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- 4 beef filet steaks (about 3 ounces each)
- 2 tbsp. fresh lemon juice
- 1 tsp. dried oregano
- 2 cloves garlic, minced
- 1 c. 0% plain Greek yogurt
- 3/4 medium cucumber, peeled, seeded, grated, and excess liquid squeezed out
- 6 c. broccoli florets
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 4 whole wheat pitas (4″ diameter), toasted
- Step 1Combine the beef, lemon juice, oregano, and half the garlic in a bowl. Turn to coat and let stand for 10 minutes.
- Step 2Meanwhile, to make the tzatziki, combine the yogurt, cucumber, and remaining garlic in a bowl.
- Step 3Set a steamer basket in a large saucepan with 2″ of water. Bring to a boil, add the broccoli, and steam for 4 minutes, or until tender-crisp. Remove from the heat and keep warm.
- Step 4Remove the beef from the marinade and sprinkle with the salt and pepper. Coat a nonstick grill pan with cooking spray and heat over medium-high heat. Cook the beef for 8 minutes, turning once, or until a thermometer inserted in the center registers 145F for medium-rare/160F for medium/or 165F for well-done.
- Step 5To serve, place 1 steak on each of 4 plates with 1/4 cup cucumber tzatziki, 1 1/2 cups broccoli, and 1 pita.
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