Greek Steak Pita with Tzatziki Sauce and Marinated Red Onion
Servings 4
Equipment
- Strainer
- Food Processor
- Grill Pan
Ingredients
Steak Marinade:
- 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
Instructions
- 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.