This was an awesome dinner. I haven't really been cooking new meals lately so it's been a nice change to have something refreshing and different for dinner. The cool and spicy balance to this whole meal was great. Starting with the meat. The cumin spiced things up while the paprika sweetened/cooled things down. Than we had the heat from the pita/meat/cheese melt topped with the coolness of lettuce, tomatoes and cilantro cream. And who knew such a simple mix of cilantro and sour cream could make such a yummy drizzly dressing? YUM!
Source: Adapted from Joelen's Culinary Adventures
Mexican Steak "Pitzas" with Cilantro Cream
- 1 lb beef flank steak, finely chopped
- 1/2 large onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon southwest seasoning
- 1 teaspoon cumin
- 1 teaspoon paprika
- salt & pepper to taste
- 1/2 tablespoon canola oil for cooking
- 4 gyro pitas
- 1/2 cup shredded mexican blend cheese
- 1/2 finely diced tomatoes
- 1 cup shredded lettuce
- 2 tablespoons finely chopped fresh cilantro
- 1/4 cup low fat sour cream
- 2-3 tablespoons water
Preheat oven to 375 degrees. In a skillet over medium high heat, add the cooking oil, onions and garlic; saute until softened. Add the beef and seasonings and cook until browned.
Meanwhile, place your gyro pitas on a parchment lined baking sheet and bake in the preheated oven for 5 minutes to soften the pitas. Remove the pitas from the oven and set aside.
When the beef has cooked thoroughly, carefully spoon the beef over the warmed pitas to cover completely.
Top the beef with the shredded cheese and bake in the oven for 5-10 minutes until cheese has melted.
While the pitas are baking, prepare the cilantro cream by combining the cilantro, sour cream and water. Season with salt & pepper to taste.
When the pitas are done baking, remove from the oven and top with the cilantro cream and chopped tomatoes & lettuce; serve.
WW - 7pts per pitza (serve with roasted zucchini and carrots and you will definitely be full!)