A tasty sandwich that’s perfect for busy weeknights. Choose top sirloin if available; it has the best flavor and texture.
Recipe Preparation Time:
Recipe Cook Time:
Recipe Ingredient Details:
8 sun-dried tomatoes (not packed in oil)
3 teaspoons olive oil (divided)
1 cup sliced roasted red bell peppers (roasted is fine)
1/4 teaspoon crushed red pepper flakes
1/2 pound bison sirloin or flank steak (cut into thin strips)
2 8- to 10-inch 100 percent whole-grain pitas
1 cup arugula
1 small yellow bell pepper (thinly sliced)
1/4 cup feta cheese (crumbled)
Place sun-dried tomatoes in a bowl and cover with hot water to soften for 5 minutes. Drain and transfer to a blender with 2 teaspoons olive oil. Blend until well chopped. Add roasted bell peppers and red pepper flakes. Process lightly, leaving peppers in larger chunks. Season with salt and pepper.
Heat remaining 1 teaspoon oil in a skillet over medium-high heat. Add bison and sauté, allowing to brown slightly, about 3–5 minutes.
lice open pitas and spread with red pepper sauce. Divide cooked bison, arugula, and yellow bell pepper among pitas. Sprinkle with feta cheese and serve.
Recipe Additional Notes:
PER SERVING: 405 cal, 7g fat (2g mono, 1g poly, 4g sat), 86mg chol, 36g protein, 49g carb, 8g fiber, 783mg sodium
Tue, 2011-11-01 18:41