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Steak-and-Tzatziki Sandwiches with Roasted Carrots and Dill

Steak-and-Tzatziki Sandwiches with Roasted Carrots and Dill

Nutrition Facts
  • cal. (kcal) 432
Steak-and-Tzatziki Sandwiches with Roasted Carrots and Dill
  • Makes: 4 servings
  • Prep: 30 mins
  • Total Time: 45 mins
  • Carb Grams Per Serving: 37


  • 1 pound hangar or sirloin steak
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon plus a pinch kosher salt
  • 1/4 teaspoon plus a pinch black pepper
  • 1 cucumber, peeled and chopped
  • 1 cup low-fat plain Greek yogurt
  • 4 tablespoons chopped dill
  • 1 pound small carrots, peeled
  • 4 small whole-wheat pita pockets, warmed and halved


  1. Combine steak, vinegar, 1 tablespoon oil, 1/2 teaspoon salt and teaspoon pepper in a large resealable plastic bag. Marinate steak 15 minutes at room temperature.
  2. Meanwhile, in a medium bowl, stir together cucumber, yogurt and 2 tablespoons dill to make tzatziki sauce. Reserve.
  3. Preheat the oven to 400 degrees . Toss carrots with remaining oil, salt and pepper. Roast on a foil-lined rimmed baking sheet until tender and caramelized, 15 to 20 minutes; toss with remaining dill.
  4. Heat a grill pan or saute pan over medium-high heat. Cook steak, turning every 2 minutes, 8 to 12 minutes for medium rare, depending on thickness. Let rest on a cutting board 5 minutes before slicing thinly against the grain.
  5. Fill pita halves with steak and tzatziki sauce; serve with carrots.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 432 cal., 16 g total fat (5 g sat. fat), 615 mg sodium, 37 g carb. (7 g fiber), 36 g pro.