Hi-ho, James here again to bring you another recipe from the Hubby’s Cubby. This recipe was the result of Brandi introducing me to Joseph’s brand Flax and Oat pitas at lunchtime. She made delicious low-carb tuna melts, and I knew I could use these pitas to make something excellent.
Our planned dinner was Asian-style beef and broccoli, but it was getting late and no one had started dinner. The girls were being their usual handful, so I volunteered to take over dinner duties while Brandi baby-wrangled. I had nothing planned, but this amazing dish was the result. The measurements for the steak and veggie pitas below are estimates, because I don’t measure. I’m more like Remy from Ratatouille. I cook by smell.
- 20oz of finely-chopped steak (chef’s choice cut, I used skirt steak)
- Favorite steak seasoning to taste (I use garlic salt and homemade season salt)
- 1 cup of broccoli florets, minced after measuring
- 1/2 cup of diced bell pepper and onion mix
- 1 tablespoon of garlic whipped butter
- 3 tablespoons of plain Greek yogurt
- 1/8 cup of heavy whipping cream
- 1 tablespoon of black pepper
- 1/4 teaspoon of lime juice
- Basil to taste
- Grated cheese to taste (chef’s choice).
- 4 Joseph’s brand Flax and Oat pitas
- Start by chopping your steak into 1cm cubes. You don’t have to get a measuring stick out, but make sure they are small steak pieces.
- Place all steak in a saucepan on low heat.
- Season to your usual preference. Let it cook slowly, because you’ll need to borrow from it throughout the process.
- Mince your broccoli. I used frozen florets, which makes it easier to mince. You want the broccoli to be so fine that it’s almost dust.
- Put this into a medium-sized pot on low heat.
- Dice your bell peppers and onions and add them to the pot along with the garlic whipper butter. Stir until all items are mixed well.
- By now your steak should have some juices pooling in the pan. Pour the juices into your veggie mix.
- The steak won’t be done yet, so allow it to cook evenly while you add the Greek yogurt and heavy whipping cream to the veggies.
- You may need to raise the heat on the steak now, because you want it to be done soon. Stir the veggies until the cream and yogurt are the color of the meat. Add the pepper, basil, and lime juice to the veggies and stir.
- Once the steak is cooked through, pour into the veggie mix and stir until evenly distributed.
- Add grated cheese until mixture has no more visible liquid.
- Scoop into half-pita and serve hot. Makes four whole pitas worth of filling.
I used grated Parmesan as a thickening agent since the food was too watery and everyone was hungry so we didn’t want to wait for it to cook down a bit. When I make it again, I think I’d go for a fresher grated cheese with a milder taste. The basil and lime juice came after a smell test and a taste test mid-cooking.
If you’re following the Trim Healthy Mama diet, this is definitely an “S” meal, full of fat and protein and light on the carbs. Brandi wants me to try making it with lamb and tzatziki sauce. I say no thanks to the tzatziki (ew, cucumbers) but we’ll probably try lamb for a Greek night.
Live long and prosper
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