Greek Steak Pitas
Experience the vibrant flavors of the Mediterranean with these Greek Steak Pitas, a perfect blend of tender, marinated flank steak and fresh, crisp toppings. Grilled to perfection and seasoned with a fragrant mix of olive oil, lemon juice, garlic, oregano, and cumin, the steak is complemented by creamy tzatziki, crunchy cucumbers, juicy cherry tomatoes, red onions, and tangy crumbled feta. Wrapped in warm, soft pita bread and optionally garnished with fresh dill, this easy-to-assemble dish is ideal for a quick weeknight dinner or an alfresco meal. Ready in just 30 minutes of active time, this recipe offers a satisfying balance of bold, zesty flavors and comforting textures, making it a crowd-pleaser that celebrates the essence of Greek cuisine. Perfect for those searching for "Mediterranean dinner ideas" or "easy steak pita recipes"!
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Recipe Information
Ingredients
- 1 pound flank steak
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 pieces pita bread
- 0.75 cup tzatziki sauce
- 1 cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 0.5 red onion, thinly sliced
- 0.5 cup crumbled feta cheese
- 2 tablespoons fresh dill, chopped (optional)
Instructions
In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, ground cumin, salt, and black pepper to create the marinade.
Place the flank steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, making sure it is evenly coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes, preferably up to 2 hours.
Preheat a grill or grill pan over medium-high heat.
Remove the steak from the marinade and pat it dry with paper towels to prevent excessive smoking. Discard the remaining marinade.
Grill the steak for 4-5 minutes per side, or until it reaches your desired level of doneness (135°F for medium-rare, 145°F for medium). Remove the steak from the grill and let it rest for 5-10 minutes before slicing thinly against the grain.
While the steak rests, warm the pita bread by placing it on the grill for 1-2 minutes per side or wrapping it in aluminum foil and placing it in a warm oven.
To assemble the pitas, spread a dollop of tzatziki sauce inside each pita. Layer with slices of grilled steak, followed by cucumber, cherry tomatoes, red onion, and crumbled feta cheese.
Garnish with freshly chopped dill, if desired, and serve immediately.
Nutrition Facts
Calories |
630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1535 mg | 67% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 6.1 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 133 mg | 10% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 775 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
