Greek Steak Pitas with Dill Sauce

I am not the best at walking into the grocery store and just deciding then and there what I am going to make for dinner. Unless I am making pizza or pasta I usually need a recipe and more importantly a grocery list. Friday when I entered Trader Joes for groceries I barely had a game plan and there was definitely no shopping list but somehow we ended up with a great dinner.

Again, sorry for the bad picture. I get my new camera tomorrow so no more phone photos!

Greek Steak Pitas with Dill Sauce
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Steak:
1 pound flank steak
1/2 cup lemon juice- about 4 lemons
1 tsp oregano
salt and pepper
1 green pepper, sliced
1 onion, sliced
pita bread

Dill Sauce:
1/2 cup fat free plain yogurt
2 tsp dill
1 clove garlic, minced
salt and pepper

Preheat broiler.

Place the flank steak in a large plastic bag. Pour the lemon juice on top and marinate for 10 minutes. Remove steak from bag and discard the sauce. Place steak on a broiler pan coated with cooking spray. Season with oregano, salt and pepper. Cook the steak for 15 minutes. Remove steak from the heat and let sit for 5 minutes before slicing.

While steak is cooking, saute the sliced green pepper and onion over medium-high heat in a skillet coated with a little olive oil. Saute for about 5 minutes or until vegetables are soft and starting to brown. 

In a small bowl combine all of the dill sauce ingredients. To assemble, cut the pita bread in half, spoon in a little dill sauce, add the sliced steak and vegetables.

** We served this with our favorite Greek salad. I highly recommend this salad recipe, it's delicious!

The Best Greek Salad

The picture below may not look like much but this turned out to be a really great Greek salad.  I am a huge fan of Greek salads, primarily because they involve olives.  Brady found the recipe on The Curvy Carrot and knew that it would be a salad I'd like.  He was right on, it was delicious.  The recipe makes a huge salad, at least 4 servings, so if you serve as a side salad you will most likely have some leftovers (which Brady said were great the next day). I think another serving option would be to grill some chicken skewers and serve on top- super easy main dish!

** If you go to the website you'll see a much better picture, The Curvy Carrot makes it look much more appetizing.

The Best Greek Salad
**adapted from The Curvy Carrot
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Serves 4
Prep Time: 10 minutes

1 cucumber, diced
1 pint small tomatoes,quartered
3 T. olive oil
3 T. red wine vinegar
1 medium clove garlic, minced
1 (14 oz) can chickpeas, drained and rinsed
1/2 cup pitted kalamata olives
1/2 small red onion, chopped
1/2 cup roughly chopped parsley
1 romaine heart, cut into 1/2 inch pieces, about 3 cups
1 cup feta, crumbled
ground black pepper

Combine romaine, cucumber, tomatoes, chickpeas, olives, onion and parsley in a large bowl.  In small bowl combine olive oil, red wine vinegar and minced garlic. Spoon dressing over the salad mixture and toss. Sprinkle salad with crumbled feta and season with salt and pepper to taste.

Greek Stuffed Chicken

The other night Brady and I both wanted to make dinner but we were not in the mood for anything too labor intensive.  Brady found a recipe for Greek Stuffed Chicken on the We Are Not Martha blog and it sounded perfect. Their recipe used words like "a handful of," "a bunch of," and "a splash of"- no measuring required, just tossing stuff in a bowl and spooning it into a piece of chicken.  This recipe is about as easy as it gets, in terms of effort level it's just a step above opening the freezer and pulling out a Lean Cuisine.  Besides being easy to prepare the stuffed chicken tasted great!

Greek Stuffed Chicken
** adapted from We Are Not Martha
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Serves 2
Prep/Cook Time: 40 minutes 

half a red onion, chopped
small roma tomato, chopped
a handful of feta cheese, crumbled
a bunch of kalamata olives, pitted and halved
handful of parsley, chopped
splash of balsamic vinegar
pepper
2 boneless skinless chicken breasts

Preheat the oven to 350. Combine first 6 ingredients in a bowl. Set aside while you prepare the chicken.

Cut slits in both chicken breasts, being careful not to cut all the way through. Spoon the onion/tomato/cheese mixture into the chicken breasts. Season the chicken breasts with pepper. 

Cover a small pan or baking dish with foil. Spray the pan with PAM cooking spray. Place the stuffed chicken breasts on the pan and bake for 30 minutes.