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Greek Steak Salad Pita Pockets

Greek Steak Salad Pita Pockets

Greek steak salad pita pockets are a tasty simple dinner. Perfect for a cool summer meal.
Course Lunch
Cuisine greek
Keyword steak pita pockets
Prep Time 15 minutes
Cook Time 20 minutes
Refrigerate 1 hour
Total Time 1 hour 35 minutes
Servings 6 servings
Calories 765kcal
Author Lauren


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