Greek Steak Pitas

Greek Steak Pitas


(1 vote) 5 1

Serve a Mediterranean-inspired meal in minutes. These stackers are stuffed with bright flavors including Greek seasoning, lemon juice, red onion, and feta cheese. Creamy hummus rounds out this meal.

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Bradenton, FL


  • 1/2 C. red wine vinegar
  • 1 tsp. Greek seasoning (such as McCormick)
  • 1/8 tsp. black pepper
  • 1 1-lb. flank steak, trimmed
  • 1/2 tsp. kosher salt, divided
  • 1 tsp. butter
  • 1 tsp. olive oil
  • 2 Tbs. lemon juice
  • 1 tsp. minced garlic
  • 1 6-oz. pkg. fresh baby spinach
  • 4 6-inch pitas, cut in half
  • 1/2 C. thinly sliced red onion
  • 24 slices English cucumber
  • 1/2 C. crumbled feta cheese
  • Creamy Hummus:
  • 1 C. canned chickpeas, rinsed and drained
  • 2 Tbs. lemon juice
  • 1 Tbs. tahini (roasted sesame seed paste)
  • 1/4 tsp. salt
  • 1/8 tsp. ground red pepper
  • 3 Tbs. extra virgin olive oil

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Combine first 3 ingredients in a large zip-top plastic bag; add steak to bag. Marinate 3 minutes, turning once. Remove steak from bag; discard marinade. Sprinkle steak with 1/4 tsp. salt. Heat a large skillet over medium-high heat. Add butter and oil. Add steak; cook 5 minutes on each side or until desired doneness. Let stand 2 minutes. Cut steak across grain into thin slices.

Return pan to heat. Add juice, garlic, and spinach; sauté 1 minute. Remove from heat; add remaining salt. Spoon 2 Tbs. spinach mixture into each pita half. Place 1 Tbs. onion, 3 cucumber slices, and 1 1/2 oz. steak in each pita half; sprinkle 1 Tbs. cheese in each pita half.

Creamy hummus:

Combine 1 C. rinsed and drained canned chickpeas, 2 Tbs. lemon juice, 1 Tbs. tahini, 1/4 tsp. salt, and 1/8 tsp. ground red pepper in a food processor; process until well blended. Gradually add 3 tablespoons extra-virgin olive oil; process until smooth. Serve with red pepper slices and baby carrots.

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