It has been a while since we have had a meal that featured Greek flavors. So when we found this recipe for Greek Steak Pitas in Cooking Light's June 2009 issue, it was instantly on our shopping list for the week.
In addition, it allowed us to use flank steak, a cut that we rarely, if ever, have eaten.
Start by making the marinade, which is red wine vinegar, Greek seasoning and black pepper, and put it into a zip-top bag. Add the flank steak and let it sit for 3 minutes, turning once.
Take the steak out and sprinkle with salt. In a skillet over medium-high heat, add butter and olive oil and then steak. Cook for about 5 minutes on each side.
When it's finished, cut into slices. In the skillet, then cook lemon juice, garlic and spinach, take off from heat and add remaining salt.
For pita assembly, put in spinach mixture, red onion, cucumber and steak. Then sprinkle with feta.
The onion and cucumber had a nice crunch that is a delight to have in sandwiches. The steak was the perfect consistency and tore away just fine. And the flavors all melded together really nicely, topped with the feta. Overall, a fine and quick Greek-flavored dish.