Stephanie Gibbs: Mom and Healthy living advocate

Stephanie Gibbs: Mom and Healthy Living Advocate As a busy mom highly engaged in her children’s extracurriculars and school activities, Stephanie Gibbs knows nutrition fuels active lifestyles.   She received her Bachelor of Science in Microbiology with a minor in nutrition from Oklahoma State University and launched a business focused on physical and mental health through fitness and horticulture where she designs and installs container and edible (veggies!) gardens for Tulsa-based clients while using her background in nursing to lead and inspire women to pursue healthy lifestyles. Her passions collide in the kitchen where she is continually pushing the envelope to create inspired dishes her children enjoy.

Mediterranean Beef Flank Steak Pita

  • 1 beef Flank Steak (about 1-1/2 pounds) 

Spicy Green Seasoning:

  • 1 cup fresh parsley, loosely packed
  • 1 cup fresh basil leaves, loosely packed
  • 1 teaspoon minced garlic
  • 1 teaspoon minced jalapeño pepper
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt

Cucumber Salad:

  • 1/3 cup reduced-fat feta cheese crumbles
  • 1 dozen cherry tomatoes, sliced
  • 2 cups diced cucumber
  • 1/4 cup fresh oregano
  • 1-1/2 cups diced red onions
  • 1 lemon, zested and juiced
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 whole wheat pita breads
  • 1 cup hummus

  1. To prepare Spicy Green Seasoning, combine all ingredients in blender or food processor; process on and off until all ingredients are blended. Remove 2 tablespoons of Spicy Green Seasoning; rub on all side of beef Flank Steak. Place steak in food-safe plastic bag. Close bag securely and marinate for 6 hours or up to over night. Reserve the remaining salsa for later.  
  2. Combine all ingredients for Cucumber Salad in large bowl; toss gently. Cover and refrigerate 20 minutes. 
  3. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 
  4. Cook's Tip: You may cook steak on stove top: Heat large, nonstick skillet over medium until hot. Remove steak from marinade; discard marinade. Place beef Flank Steak in skillet; cook 16 to 20 minutes until instant-read thermometer inserted horizontally into center registers 145°F (for medium) to 160°F (medium) doneness, turning occasionally. 
  5. Place 1/4 cup hummus on each pita; top with Cucumber Salad. Carve steak into thin slices. Top Cucumber Salad with steak; top with Spicy Green Seasoning.