Greek Salad Pita Pockets

My husband has been in the process of learning to like more vetables since he has met me.  Cucumbers and tomatoes are not high on his list and this has alot of those in it and he asked for seconds on this.

So let's start with the steak.  I marinated it over night but at least a couple of hours.
Stead that's good for grilling
4 tablespoons of olive oil
2 tablespoons of white vinegar (I was out so I used rice)
1 tablespoon of basamlic vinegar
1 teaspoon of seasoning salt
pepper to taste
1 tablespoon of Italian seasoning (not in pic)
3-4 cloves of garlic (not in pic)

Whisk together oil, vinegars, seasonings, and garlic

Chunk up the steak and stir in with marinade and then place in the fridge.  The olive oil will harden up in the fridge but that is fine.

Here is what you need.  You can vary it up depending on what you like.  Red onions and olives would be good too.  I don't like raw onions and we were out of olives
steak
1 english cucumber
cherry tomatoes
3-4 cloves of garlic
tzatziki sauce
pita pockers
olive oil
white vinegar
Italian seasoning
feta
pepperoncini
seasoning salt

Whisk together a couple tablespoons of oil and vinegar and then add in salt to taste, 1 teaspoon of Italian seasoning, garlic

 Dice up the veggies and mix in dressing.  Its best if you let it rest for a little while so the flavors can meld.   So, I did this first and then started the steak to cook. 

Then grill the steak.  It was cold outside so I decided to cook mine in a cast iron skillet but the grill works fine too.  If you do it in the pan be sure you don't over crowd the pan or it will steam and not brown. After it is done it desired doneness let it rest for at least five min so the juiced cna reabsorb and then cut up into bite size pieces.

I know its kinda hard to see inside but slit the top of the pita and spread with tzatziki sauce.  Add in steak and salad and sprinkle with feta.