#19 Greek Grilled Steak and Salad

Going to Greece last summer left its impression. The sights from the Islands were breath-taking, the history was incredible and the food was divine. Spending a summer month in Greece was the best trip I have ever taken and perhaps due to the similar Grecian-summer-temperatures we've been experiencing here in Guadalajara, I was craving a taste of that unforgettable adventure.

I admit that nothing will compare to wandering the streets of Santorini with an authentic Greek gyro in my hand but I will say my Greek Salad was a fair attempt and will definitely be made again.

Greek Grilled Steak and Salad

1 pound of Steak (sliced) (also can use 1 pound of chicken tenders)

Salt and Freshly ground black pepper, to taste

4 pita breads

The Zest and juice of 1 lemon

3 tablespoons rice-wine vinegar (eyeball it)

1/2 cup extra-virgin olive oil (eyeball it)

2 tablespoons fresh oregano (4 stems) stripped of leaves and chopped

3 cloves garlic

2 hearts romaine lettuce, chopped

2 tomatoes, diced

1 avocado, chopped

1/2 cup cheese (feta or other)

1/2 cucumber, chopped

1/2 onion, chopped

1/2 cup fresh flat-leaf parsley ( a couple handfuls), chopped

**Also good to add Kalamata Olives

Preheat grill over high heat. Place meat in shallow dish and season with salt and pepper.

Preheat oven to moderate heat. Wrap pita breads in foil and place in warm oven until dinner is served.

Combine lemon zest and juice with vinegar in a bowl and whisk in oil. Add oregano, garlic and whisk again to combine well. Pour half the dressing over the meat and turn them to coat.

Combine veggies in a mixing bowl and toss well with the remaining dressing just until very lightly coated. Season with salt and pepper and transfer to a large serving platter.

Grill meat, 4 to 5 minutes on each side, transferring them as they're done to the salad-lined serving platter. Remove pitas from oven and unwrap. Cut pitas in half and arrange around the edge of the platter.

To serve, each person can pile grilled meat and veggies onto a pita, wrap up, and buen provecho!