Day 4: Greek-Seasoned Steak Sandwiches

Today, I think this whole “challenge” took on a whole new meaning for me. Around 5:00, just as I was finishing my workday, the thought of cooking anything for my family—or simply doing anything for my family—was the very last thing from my mind. Normally when this feeling of apathy toward “home-making” overtakes me, I would make my kids choose something from the array of frozen foods or instant meals—like Ramen, my daughter’s “go-to” food when I refuse to cook—that I always keep on hand. But today, because of this challenge, I really didn’t have a choice.

10457958_788020527886700_3509164965199242831_nSo, I mustered up some motivation, looked through Cooking Light 2014, and finally narrowed it down to “Greek-Seasoned Steak Sandwiches.” Of course, I still had to run to the store, because I never seem to have what I need in my fridge—this time, I just needed the steak, a red onion, and whole wheat pitas—not too bad. Unfortunately, once again I struck out with the type of steak needed—no luck finding flank steak at A&P, so I opted for a skirt steak instead. Other than that, I actually used all of the ingredients specified in the recipe. That being said, I did make one small change. I don’t really like raw onions, especially on a sandwich. So, as the steak cooked on the grill, I put the onions right next to it. Grilling onions takes some of the sharpness out of them, making them sweet and tasty. I didn’t grill them for long, as I still wanted to keep some of the crunchiness for the sandwich.

I layered the sandwich as the recipe described, and although it looked wonderful, it proved a little difficult to eat. By cutting the steak into small strips, when biting into it, it became difficult to bite through the entire slice of steak. It may have been the cut of meat—it wasn’t that tender—or it might have needed to be cut into smaller, bite-sized pieces just for the ease of eating.

So, how about the taste? It was honestly delicious, but the main reason why was most definitely due to the sauce. I don’t know how Cooking Light does it, but they always seem to come up with healthy alternatives to otherwise caloric sauces. In this case, the sauce should have been some kind of tzatziki or tahini-based sauce—this would bring out the “Greek-ness” of the recipe. But instead, with just some greek yogurt, red wine vinegar, olive oil, spicy mustard, and some salt and pepper, the recipe is able to bring the same light, creamy, freshness to the sandwich that the original sauce would have found difficult to contend with. 

The verdict? I’d make it again—especially the sauce!


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