Crispy Cutlet Asian Bowl

Herbaceous and citrusy grilled Classic Steak, wrapped in a warm pita, filled to the brim with crunchy vegetables, and topped with tangy tzatziki.

SERVES: 4 MADE WITH: Carne Asada

PREP TIME

15min

COOK TIME

20min

TOTAL TIME

35min

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Ingredients

2 Classic Steaks, thawed
⅓ c olive oil
5 tsp Sprouts Mediterranean Herb Spice Mix
1 Tbsp (3 cloves) garlic, minced
2 tsp kosher salt
For Assembly
4 7–8-inch pita breads
1 medium red onion, sliced thin
1 large beefsteak tomato, sliced into thin rounds
2 c Sprouts arugula
1 c Sprouts Market Corner Tzatziki

Directions

1.

To a medium mixing bowl add olive oil, Sprouts Mediterranean Herb Spice Mix, garlic, and salt. Stir to combine.

2.

Rinse and slice carrots into 1/4-inch coins and steam for 10 minutes or until tender keep warm.

3.

Slice mushrooms into 1/4-inch pieces and sauté in small nonstick pan with 1 tbsp olive oil. Once softened and lightly browned, set aside and keep warm.

4.

Add all ingredients for the miso sesame ginger dressing in a small bowl and mix well.

5.

Place kale into bowls and top with ingredients and then drizzle dressing over top.

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