Mediterranean Beef and Vegetable Flatbread Pizza
2 teaspoons olive oil, divided
3/4 to 1 pound beef sirloin, cut about 3/4-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.
Heat 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. Makes 4 servings.
Per serving: 320 calories (27 percent from fat), 10 g fat (3 g saturated), 49 mg cholesterol, 33 g carbohydrates, 26 g protein, 368 mg sodium, 4 g ietary fiber.