Ingredients:

  • 1.5 lbs flank steak, thinly sliced against the grain
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup Greek yogurt (full fat)
  • 1/2 cup English cucumber, grated and squeezed dry
  • 2 tbsp lemon juice
  • 1 tbsp fresh dill, chopped
  • 1 clove garlic, grated
  • 1/2 tsp salt
  • 4 large Greek pita breads
  • 1 cup cherry tomatoes, halved
  • 1 medium red onion, thinly sliced
  • 2 cups shredded romaine lettuce
  • 1/4 cup crumbled feta cheese
  • 2 tbsp olive oil

Instructions:

  1. Combine the olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl. Massage the marinade into the sliced flank steak until every piece is coated. Cover and refrigerate for 2 hours and 15 minutes.
  2. Prepare the tzatziki by mixing Greek yogurt, grated and squeezed cucumber, lemon juice, chopped dill, grated garlic, and salt. Set aside in the refrigerator.
  3. Heat a cast iron skillet over medium-high heat. Work in batches to avoid crowding the pan, searing the steak strips for 2–3 minutes per side until a deep mahogany crust forms.
  4. Remove steak from heat and let it rest for 5 minutes to redistribute juices.
  5. Brush pitas with olive oil and warm them in a pan until pliable and lightly toasted.
  6. Assemble by spreading a generous dollop of tzatziki down the center of each pita, then layering the seared steak, cherry tomatoes, sliced red onion, romaine lettuce, and crumbled feta cheese.