Greek Steak Pita with Tzatziki Sauce and Marinated Red Onion

• 3 tbsp red wine vinegar
• 3 tbsp olive oil
• Lemon zest from half a lemon
• 1 clove of garlic, minced
• ¼ tsp dried oregano
• Sea salt and fresh cracked pepper, to taste
• 1 lb. flank steak

Tzatziki Sauce :

• 1 cucumber, peeled, seeded, and diced
• ½ tsp sea salt
• 8 oz of Greek plain yogurt
• ½ lemon, juice, and zest
• 2 tsp fresh dill, chopped
• 1 clove of garlic, minced
• Sea salt and fresh cracked pepper, to taste

Marinated Red Onions:

• ½ large red onion, sliced very thin
• 2 tbsp red wine vinegar
• 1 tsp olive oil
• 1 tsp white sugar
• Dash of crushed red pepper flakes (more if you want them spicy)
• Sea salt, to taste

Other Ingredients:

• Pita or flatbread, warmed
• Lettuce, finely shredded
• Grape tomatoes, sliced
• Feta cheese, crumbles

How to Make a Greek Steak Pita with Tzatziki Sauce and Marinated Red Onion:

Make the steak marinade by combining all ingredients in a large zip-lock bag and mixing thoroughly. Add the flank steak and make sure it gets evenly coated in the marinade. Marinate for at least 2-6 hours.

Make the tzatziki sauce by peeling the cucumber and cutting it in half lengthwise. Using a spoon, remove all the seeds from both halves. Dice into small pieces, then place in a strainer. Sprinkle ½ tsp sea salt over the cucumber and set the strainer in a bowl for 30 minutes. The salt will draw out the moisture in the cucumber. Pat dry with a paper towel.

Place all ingredients in a food processor and pulse until well blended. Let it sit in the refrigerator for at least 1 hour to let flavors mingle.  Side Note: If you want a really thick sauce, strain the yogurt for several hours to remove the liquid and thicken the yogurt. Place two coffee filters in a strainer placed in a bowl. Add the yogurt and let it sit for 2 hours, letting the liquid drain.

Marinate the onions by slicing them thinly. Combine the vinegar, oil, sugar, red pepper flakes, and sea salt in a bowl, then mix thoroughly. Add the sliced onion, cover with plastic wrap, and let it marinate in the refrigerator, stirring occasionally, for at least 45-60 minutes.

Let the flank steak sit at room temperature for 15 minutes before cooking. Drain the steak from the marinade and pat dry.

Cook the steak by heating a large grill pan over medium-high heat until hot. Coat the grill pan with cooking spray.

Add the steak and cook, 4-5 minutes per side, until the desired degree of doneness.

Remove from the grill pan and set aside to rest for at least 5 minutes.

Cut thin slices against the grain.

To serve, warm the pita or flatbread in the oven or microwave.

Load with steak, lettuce, tomatoes, tzatziki sauce, red onions, and feta cheese. Serve immediately. Enjoy.