Ingredients

The following ingredients have 6 Servings
  • 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 (or any other steak that is good for grilling)
  • 1 whole english cucumber (diced)
  • 3 medium sized tomatoes (diced)
  • 1/4 whole red onion (sliced thinly)
  • 1/2 cup feta cheese crumbles
  • 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)
  • 6 whole pita pockets
  • parsley (for garnish)

Instruction

  • 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.
  • Place meat on grill and cover. Cook about 7 minutes per side or until done to your liking. {My meat was thick so, I cooked mine a little bit longer.} While meat is cooking, wrap pitas in foil and place on the grill to warm. Remove meat from the grill to a clean plate and cover with foil to let meat rest. Slice meat thinly against the grain and place on serving platter. Remove salad from fridge. Remove pitas from the grill.
  • To serve, cut pita in half and open up pocket. Place in slices of warm steak, greek salad and top with more feta cheese and parsley if desired.