Ingredients

The following ingredients have 2 Servings
  • 2 4 oz naan breads
  • 1/4 lb. thin sliced beef
  • 1 cup arugula or spring greens
  • 1/2 medium tomato (sliced)
  • 1/2 small onion (sliced)
  • 1/2 cup plain low-fat yogurt
  • 1 small cucumber (shredded, liquid drained )
  • 1 tbsp lemon juice
  • to taste salt
  • to taste lemon pepper
  • 1/2 medium tomato (diced)
  • 1 small cucumber (diced)
  • 1/2 small onion (diced)
  • 1 tbsp chopped cilantro
  • 1/2 tbsp olive oil
  • 1 tsp lemon juice
  • a pinch cayenne pepper
  • to taste salt and pepper
  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 1/2 tbsp honey
  • 1/4 tsp dried Italian herbs

Instruction

  • Prepare the beef marinade by mixing olive oil, soy sauce, honey and Italian herbs. Combine the beef with the marinade and then cover with plastic wrap and refrigerate for 8 hours or overnight.
  • When you’re ready to prepare the sandwiches, make the yogurt sauce by mixing yogurt and cucumber with some salt, lemon juice and lemon pepper. Set aside.
  • Prepare tomato-cucumber salsa by mixing all the ingredients together. Set aside.
  • Place naan bread in a warm oven for about 5 minutes, until it gets soft.
  • Meanwhile, heat up a large, non-stick griddle to medium-high heat. Once hot, add beef and fry for 2 minutes on each side.
  • To assemble a sandwich, divide the arugula, sliced tomatoes and onions between the sandwiches. Top it off with beef, yogurt sauce and cucumber-tomato salsa.