Steak Caesar Pitas

The weather is turning warmer and perhaps the oven won't be turned on as often.  This is also the time of year when you start to eat a bit lighter too.  Whether you are watching the waist line for summer clothing or just are too busy to prepare a huge meal, this recipe is an ideal quick fix.

Today's recipe is really more about an idea than an exact recipe.  You can substitute chicken for steak, whole grain pita for white, or Parmesan cheese for the fontinella.  Also it's great for people who really don't "cook".  The only thing that is being cooked is the meat.  That can be grilled or sauteed in a fry pan, and the rest is just assembly.  For people who really are quite clever in the kitchen, go ahead and make a home made caesar dressing, but I chose to use a bottled one.  I also think this a great idea for entertaining.  It really stretches the protein and you can entertain with steak on a budget.

recipe (serves 4)

1 bag of baby romaine lettuce ( or 3 hearts of romaine chopped)
2 lbs steak (I used a flat iron; just choose a good grilling steak)
1/4 c. shredded fontinella cheese
1/3 c. caesar dressing
4 pita pockets

Either on an outdoor grill or grill pan on the stove, cook steaks until they reach a medium well temperature.  Remove from heat an allow to rest and cool slightly.  Cut steak on the bias in thin strips.  In a large bowl, add steak, lettuce, and caesar dressing. Toss until coated.  Cut pitas in a half and fill pockets and top with cheese evenly.