Greek Steak Salad Pita Pocket Recipe

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Greek Steak Salad Pita Pockets

{Yesterday on Facebook, I told you all about the recipe contest I’m trying to win. I started the day as #14 and finished at #12. Thank you to all who have voted! If I’m going to make it to the finals, I need to make it into the top 10, so if you haven’t voted for me yet, I’d really appreciate it! Click HERE to VOTE! Thanks!}

I decided to take a break from all the sugary pumpkin recipes to give you a healthy and easy meal idea. Shocking, I know. We had these Greek Steak Salad Pita Pockets for dinner last night and they were super simple to whip up and made a nice end of summer meal. I’m sad about not having anymore hot weather, but am super pumped for fall! {Bring on the pumpkin recipes!}

The only thing in this recipe that is “hard” is taking the time earlier in the day to get the meat marinating. The longer you marinate the meat, the better it will taste! That’s sort of a given. If you can find time to do that, then you’re golden. Everything else is a cinch!

Here’s how you make them:

marinating meat

1. Get a big ol’ food storage bag and open it up.
2. Pour all the marinade ingredients in.
3. Place the meat into the marinade. Make sure to SEAL the bag!! *not pictured*
4. Squish the meat around to coat. Store in the fridge until you’re ready to grill.

marinating veggies

5. In the mean time, chop up some veggies. Namely cucumber, tomatoes, and red onion.
6. Pour all salad dressing ingredients together into a bowl and stir.
7. Pour dressing over salad.
8. Stir. Store in fridge until ready to serve!

grilling marinated meat

9. When you’re ready to grill and you’re feeling hungry, turn your grill on and take a peek into the bag of meat.
10. Grill steaks to your liking. Remove from heat and slice.

Greek Steak Salad Pita Pockets

Stuff a pita pocket with the prepared salad, slices of steak, feta cheese and a sprig of parsley {if you’re feeling girly}. Dig in and get ready to live!

Not too hard, right? Hope you guys like this one as much as we did! See you with another sinful pumpkin dessert on Friday!

Greek Steak Salad Pita Pockets
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Greek Steak Salad Pita Pockets

This Greek Steak Salad Pita Pocket recipe is a tasty simple dinner. Perfect for a cool summer dinner or lunch! Customize, as desired.
servings 6 servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes


for the 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 or any other steak that is good for grilling

for the salad-

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

for the 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
  • 6 whole pita pockets
  • parsley for garnish


  • 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.


Calories: 765kcal | Carbohydrates: 38g | Protein: 58g | Fat: 41g | Saturated Fat: 10g | Cholesterol: 149mg | Sodium: 575mg | Potassium: 1085mg | Fiber: 3g | Sugar: 4g | Vitamin A: 629IU | Vitamin C: 10mg | Calcium: 204mg | Iron: 6mg
Course: Lunch
Cuisine: greek
Keyword: pita pocket

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21 Responses
  1. Greek Salad Bruschetta | Lauren's Latest

    […] you like this, then you probably will like these other recipes too: Greek Steak Salad Pita Pockets from Lauren’s Latest Greek Turkey Burgers from Lauren’s Latest Greek Salad from […]

  2. Jolene (

    You take the most gorgeous photos girl! Every time I look at your header, I am amazed. That pita looks PERFECT.

  3. Nessy

    I just discovered your lovely blog and your recipes look fabulous! Gorgeous pictures, and the step-by-step picture instructions are wonderful!

  4. Becky at Vintage Mixer

    Gyros are one of my favorite meals!! Though we make them at home often, nothing quite compared to getting on off the street in Greece!

    1. Lauren

      Glad to hear from you Melissa! I’ve just seen you around on Tasty Kitchen, so I’m happy to see you commenting here too! Hope you like them!