Sunday, December 20, 2015

Greek Steak Salad in Pita Pocket


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 {I used about 1 tablespoon salt and 1/2 tablespoon pepper}
1 teaspoon ground thyme
2 teaspoons dried oregano
2 bay leaves
3 pounds sirloin steak

Salad Ingredients

1 whole cucumber, diced
3 medium sized tomatoes, diced
1/4 whole red onion, sliced thinly
1/2 cup feta cheese crumbles

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
whole pita pockets

  • 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.
  • An hour before grilling, remove meat from fridge.
  • Preheat grill to medium high heat.
  • Dice up veggies for salad and place into a large bowl. Toss in cheese. In a small bowl, stir all ingredients together for salad dressing. Pour dressing over veggies and stir to coat. Refrigerate until ready to serve.
  • Grill meat.  Slice against the grain.  Fill the meat into the pita pocket and top up with the salad.

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