Greek Steak Salad Pita Pockets

In a large plastic food storage bag, combine all ingredients for the marinade. Place meat inside the bag, seal and move around to coat meat in the marinade. Refrigerate for at least 2 hours.

An hour before grilling, remove the meat from the fridge.

Preheat grill to medium high heat.

Dice up veggies for salad and place into a large bowl. Toss in cheese. In a small bowl, stir all ingredients together for salad dressing. Pour dressing over veggies and stir to coat. Refrigerate until ready to serve.

Place meat on grill and cover. Cook about 7 minutes per side or until done to your liking. (My meat was thick so I cooked mine a little bit longer.) While meat is cooking, wrap pitas in foil and place on the grill to warm. Remove meat from the grill to a clean plate and cover with foil to let the meat rest. Slice meat thinly against the grain and place on a serving platter. Remove the salad from the fridge. Remove pitas from the grill.

To serve, cut pita in half and open up pocket. Place in slices of warm steak, Greek salad and top with more feta cheese and parsley if desired.