Steak and Arugula Pita Bites

Great for a meal or to have as appetizers with friends over Easter Holidays Serves. Fast and easy. Pita bread has less sugar and doesn’t raise your glycemic index as much as other bread. For those on keto omit the pita altogether and serve on grilled portobello mushrooms

• 24 mini whole-wheat pita pockets (2 packages) or 4 large grilled portobello mushrooms
• 2 sirloin or rib eye steaks – flank steak could work here too!
• 1 tbsp olive oil
• 2 cups baby arugula
• 1/2 cup parmesan cheese shaved
• 1/2 large red onion thinly sliced
• Salt & pepper to taste

Honey Dijon dressing

• 2 tbsp honey
• 1/3 cup dijon mustard
• ½ tsp horseradish (or to taste, I like mine spicy so I add more)

Instructions

1. Preheat the grill to medium-high heat. Brush steak with olive oil on both sides, then season with salt and pepper.
2. If using portobello mushroom, clean de- steam mushroom, brush with olive oil, salt and pepper
3. If you are using portobello mushrooms instead of mini-pitas – Once the grill is preheated, grill mushrooms on both sides for 4-5 minutes, let rest and press out excess water with a paper towel or cheesecloth. Slice in squares and place in a warm oven to keep from cooling too much
4. Grill steak for 2-3 min on either side, depending on the thickness of the steak and the way you like it cooked. Remove steak from grill and let rest for 5-10 min before slicing against the grain.
5. Meanwhile, mix together honey dijon sauce.
6. If using mini pitas – toast pitas in the oven ahead of time for 4-5 min if desired, then top each mini pita with honey dijon sauce, arugula, thinly sliced red onion, 2-3 steak slices then shaved parmesan cheese.
7. Enjoy!