Servings Prep Time
2people 20minutes
Cook Time
Servings Prep Time
2people 20minutes
Cook Time
  • 24 oz naan breads
  • 1/4lb. thin sliced beef
  • 1cup arugula or spring greens
  • 1/2medium tomatosliced
  • 1/2small onionsliced
For the sauce
  • 1/2cup plain low-fat yogurt
  • 1small cucumbershredded, liquid drained
  • 1tbsp lemon juice
  • to taste salt
  • to taste lemon pepper
For the tomato-cucumber salsa
  • 1/2medium tomatodiced
  • 1small cucumberdiced
  • 1/2small oniondiced
  • 1tbsp chopped cilantro
  • 1/2tbsp olive oil
  • 1tsp lemon juice
  • a pinch cayenne pepper
  • to taste salt and pepper
Beef marinade
  • 1tbsp olive oil
  • 1tbsp soy sauce
  • 1/2tbsp honey
  • 1/4tsp dried Italian herbs
  1. 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.
  2. 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.
  3. Prepare tomato-cucumber salsa by mixing all the ingredients together. Set aside.
  4. Place naan bread in a warm oven for about 5 minutes, until it gets soft.
  5. Meanwhile, heat up a large, non-stick griddle to medium-high heat. Once hot, add beef and fry for 2 minutes on each side.
  6. 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.