The Edmond Sun


July 23, 2012

Eating for Life: Flatbread to the rescue

McClatchy — Put the phone down. Before you call for delivery pizza tonight, consider creating your own gourmet version.

This Mediterranean Beef and Vegetable Flatbread is easy to assemble, and the nutrition facts show it is far better for you than a stuffed-crust pizza.

In recent years, pita bread has become a supermarket staple. Pita is known throughout the Middle East for its culinary versatility: it can be used to scoop up hummus, cradle sandwich fillings or as a base for toppings.

Pita is typically available in regular and whole-wheat versions. Traditional pizza dough is made from white refined flour, but whole-wheat pitas are a healthier substitute. Instead of pepperoni and sausage add a lean cut of grilled sliced beef and pile on the veggies.

Instead of mozzarella a sprinkling of reduced-fat feta cheese crumbles gives a bit of tang without excessive calories.

Cooking tip: Add 1/2 medium onion, thinly sliced, if desired; saute along with the red pepper and mushrooms.



Makes 4 servings


2 teaspoons olive oil, divided

3/4 to 1 pound beef sirloin, cut about æ-inch thick and trimmed of fat

3 cloves garlic, minced, divided

1/4 teaspoon pepper

1/8 teaspoon salt

1 medium red bell pepper, thinly sliced

1 cup sliced button mushrooms

1/2 teaspoon dried oregano leaves

4 whole-wheat flatbread pitas, warmed

2 teaspoons light sour cream

1 cup lightly packed baby spinach leaves, stems trimmed and thinly sliced

1/4 cup reduced fat feta cheese


Brush 1 teaspoon olive oil evenly over both sides of sirloin. Rub half of garlic evenly over both sides of sirloin. Season with salt and pepper.

Preheat grill to medium-high direct heat or allow coals to burn down to white ash. Grill steak over direct heat in a covered grill about 15 minutes or until of medium doneness and meat thermometer, inserted into the center registers 155 degrees. Remove from heat, cover and allow to stand about 5 minutes. Thinly slice meat across the grain.

Meanwhile, heat remaining oil in a nonstick skillet over medium-high heat. Add remaining garlic, pepper, mushrooms and oregano and cook uncovered, stirring frequently until tender, about 5 minutes.

To assemble, spread 1/2 teaspoon sour cream lightly over one side of each warm pita bread. Arrange 1/4 of the spinach over the pita. Top with beef and vegetables. Sprinkle with feta. Slice each into wedges and serve immediately.

Per serving: 320 calories (27 percent from fat), 10 grams total fat (3 grams saturated), 49 milligrams cholesterol, 33 grams carbohydrates, 26 grams protein, 368 milligrams sodium, 4 grams dietary fiber.

Recipe developed for The Star by professional home economists Kathryn Moore and Roxanne Wyss.

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