Greek Steak Pita with Tzatziki and Marinated Red Onion

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

Tzatziki Sauce:

• 1 cucumber, peeled, seeded and diced
• ½ tsp sea salt
• 8 oz Greek plain yogurt
• Juice and zest of ½ lemon
• 2 tsp fresh dill, chopped
• 1 clove garlic, minced
• Sea salt and freshly 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 (add more for extra heat)
• Sea salt, to taste

Other Ingredients:

• Pita or flatbread, warmed
• Finely shredded lettuce
• Sliced grape tomatoes
• Feta cheese, crumbled

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

Make the steak marinade: Combine the red wine vinegar, olive oil, lemon zest, minced garlic, oregano, salt and pepper in a large zip-top bag or shallow dish. Add the flank steak and turn to coat thoroughly. Refrigerate and marinate for at least 2 to 6 hours for best flavor.

Prepare the tzatziki: Peel the cucumber, cut it lengthwise and scoop out the seeds. Dice the cucumber, sprinkle with ½ tsp sea salt, and place it in a strainer set over a bowl for about 30 minutes to draw out excess moisture. Pat the cucumber dry with paper towels. In a food processor or a bowl, combine the drained cucumber, Greek yogurt, lemon juice and zest, dill and minced garlic. Pulse or stir until well combined. Refrigerate for at least 1 hour to let the flavors meld. For an extra-thick tzatziki, strain the yogurt in a lined strainer for a couple of hours before mixing.

Marinate the onions: Slice the red onion very thin. In a bowl, whisk together the red wine vinegar, olive oil, sugar, crushed red pepper and a pinch of salt. Add the onions, toss to coat, cover, and refrigerate for at least 45–60 minutes, stirring occasionally. The onions become tangy and slightly sweet—perfect for the pita.

Before cooking, let the flank steak rest at room temperature about 15 minutes. Remove it from the marinade, drain, and pat dry.

Cook the steak: Heat a large grill pan or skillet over medium-high heat until very hot. Lightly oil the pan or spray with cooking spray. Add the steak and cook about 4–5 minutes per side for medium-rare to medium, or adjust the time for your preferred doneness. Remove the steak from the pan and let it rest for at least 5 minutes to retain juices. Slice thinly against the grain for the most tender bites.

To assemble: Warm the pita or flatbread in the oven or microwave. Layer shredded lettuce and sliced tomatoes, then add several slices of steak. Spoon on tzatziki, top with marinated red onions and crumbled feta. Serve immediately.

These pitas are easy to scale for more servings and pair well with hummus, crisp vegetables, or a simple Greek salad. Leftover steak also works well cold in sandwiches or chopped into grain bowls. Enjoy this fresh, bright take on Greek flavors any night of the week.