Greek Steak Salad Pita Pockets Recipe

Name: Greek Steak Salad Pita Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Light Olive Oil; 2 Tablespoons White Vinegar; 1 Tablespoon Balsamic Vinegar; 1 clove Garlic, Minced (choose A Big One); Salt And Pepper, To Taste (I Used About 1 Tablespoon Salt And 1/2 Tablespoon Pepper); 1 teaspoon Ground Thyme; 2 teaspoons Dried Oregano; 2 whole Bay Leaves; 3 pounds Sirloin Steak, Or Any Other Cut Of Beef Good For Grilling; 1 whole English Cucumber, Diced; 3 whole On The Vine Tomatoes, Diced; 1/4 whole Red Onion, Thinly Sliced; 1/2 cups Feta Cheese Crumbles; 4 Tablespoons Light Olive Oil; 2 Tablespoons White Vinegar; 1/2 teaspoons Dried Oregano; 1/4 teaspoons Garlic Powder; 1/2 teaspoons Granulated Sugar; Salt And Pepper, to taste; 6 whole Pitas; Parsley, For Garnish

Servings: persons

1/2 cups Light Olive Oil
2 Tablespoons White Vinegar
1 Tablespoon Balsamic Vinegar
1 clove Garlic, Minced (choose A Big One)
Salt And Pepper, To Taste (I Used About 1 Tablespoon Salt And 1/2 Tablespoon Pepper)
1 teaspoon Ground Thyme
2 teaspoons Dried Oregano
2 whole Bay Leaves
3 pounds Sirloin Steak, Or Any Other Cut Of Beef Good For Grilling
1 whole English Cucumber, Diced
3 whole On The Vine Tomatoes, Diced
1/4 whole Red Onion, Thinly Sliced
1/2 cups Feta Cheese Crumbles
4 Tablespoons Light Olive Oil
2 Tablespoons White Vinegar
1/2 teaspoons Dried Oregano
1/4 teaspoons Garlic Powder
1/2 teaspoons Granulated Sugar
Salt And Pepper, to taste
6 whole Pitas
Parsley, For Garnish

1
In a large plastic food storage bag, combine all ingredients for the marinade.
2
Place meat inside the bag, seal and move around to coat meat in the marinade.
3
Refrigerate for at least 2 hours.
4
An hour before grilling, remove the meat from the fridge.
5
Preheat grill to medium high heat.
6
Dice up veggies for salad and place into a large bowl.
7
Toss in cheese.
8
In a small bowl, stir all ingredients together for salad dressing.
9
Pour dressing over veggies and stir to coat.
10
Refrigerate until ready to serve.
11
Place meat on grill and cover.
12
Cook about 7 minutes per side or until done to your liking.
13
(My meat was thick so I cooked mine a little bit longer.)
14
While meat is cooking, wrap pitas in foil and place on the grill to warm.
15
Remove meat from the grill to a clean plate and cover with foil to let the meat rest.
16
Slice meat thinly against the grain and place on a serving platter.
17
Remove the salad from the fridge.
18
Remove pitas from the grill.
19
To serve, cut pita in half and open up pocket.
20
Place in slices of warm steak, Greek salad and top with more feta cheese and parsley if desired.

1413

kcal

Calories

111

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/2 cups Light Olive Oil, 2 Tablespoons White Vinegar, 1 Tablespoon Balsamic Vinegar, 1 clove Garlic, Minced (choose A Big One), and more.

Yes, Greek Steak Salad Pita Pockets falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Greek Steak Salad Pita Pockets

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