GREEK PITA POCKETS

Greek Pita Pockets image

Number Of Ingredients 17

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FOR THE MARINADE:
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1/4 cup coarsely chopped fresh oregano
4 medium cloves garlic, crushed
1 tablespoon coarsely ground black pepper
1 teaspoon , crushed red pepper flake
1 beef flank steak, 1 1/2 to 2 lbs and about 3/4 inch thick
For the Salad:
2 cups coarsely shredded Romaine lettuce
1 cup coarsely chopped ripe tomato
1/2 cup thinly sliced sweet onion
4 ounces feta cheese, crumbled
1/4 cup finely chopped salad pepper or pepperoncini
extra-virgin olive oil
kosher salt
4 pita bread pockets, cut in half

Steps:

TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients.Trim the steak of any surface fat. Place the steak in a large resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate, and refrigerate for 6 to 8 hours, turning occasionally.TO MAKE THE SALAD: in a medium bowl thoroughly mix the salad ingredients. Set aside until ready to serve.Remove the steak from the bag and discard the marinade. Allow the steak to stand at room temperature for 20 to 30 minutes before grilling.Brush or spray both sides of the steak with olive oil. Season with salt. Grill over Direct Medium heat until the internal temperature reaches 145°F for medium rare, 8 to 10 minutes, turning halfway through grilling time. Remove from the grill and allow to rest for 3 to 5 minutes. Cut the steak across the grain into thin diagonal slices, then cut in the opposite direction to create bite-sized pieces. Fill each pita half with the meat, then the salad. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves