Greek Steak Salad Pita Pockets

Ingredients for the steak marinade-
1/2 cup light olive oil
2 tablespoons white vinegar
1 tablespoon balsamic vinegar
1 large clove garlic, minced
salt & pepper, to taste
1 teaspoon ground thyme
2 teaspoons dried oregano
2 bay leaves
3 pounds sirloin steak, or any other steak that is good for grilling

In a large plastic food storage bag, combine all ingredients for the marinade. Place meat inside bag, seal and move around to coat meat in marinade. Refrigerate for at least 2 hours.

For the salad-
1 cucumber, diced
3 medium sized tomatoes, diced
1/4 whole red onion, or about 3 green onions, sliced thinly

for the salad dressing-
4 tablespoons light olive oil
2 tablespoons white vinegar
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/2 teaspoon sugar
salt & pepper, to taste

Dice up veggies for salad and place into a large bowl. Add all ingredients together for salad dressing over veggies and stir to coat. Refrigerate until ready to serve.

to make the pockets:
1/2 cup feta cheese crumbles (or shredded mozzarella cheese or some of each)
6 whole pita pockets
sour cream, for garnish

Place meat on grill and cook about 15 minutes or until done to your liking. While meat is cooking, warm pitas in the microwave wrapped in paper towels. Remove meat from the grill to a clean plate and slice meat thinly against the grain and place on serving platter. Remove salad from fridge. Remove pitas from the microwave.
To serve, cut pita in half and open up pocket. Place in slices of warm steak, cheese and greek salad. Top with more feta cheese and sour cream if desired.
Recipe adapted from Lauren's Latest.

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