Craving that signature Greek-style pita sandwich? Beef it up with my twist on the souvlaki. Get some steak, grab a few seasonings and fresh produce, and you’ll be singing “Opa!” in no time with this easy Beef Moo-Vlaki.

Disclosure: this post is brought to you in partnership with beefitswhatsfordinner.com. While I was compensated for the groceries used to create this recipe, opinions, as always, are my own, and my deep-seated love of beef is true.

Raise your hand if you’ve ever had a recipe in mind, lined up 90% of the ingredients, and then got TOTALLY BUMMED OUT when the star of the dish was absent from the grocery shelf. Been there!

Seemingly reading my mind, the folks over at BIWFD have partnered up with a host of star chefs to solve this very quandary. No chicken available to try your hand at the seemingly eponymous Korean-style fried variety? Go ahead and sub in beef. Can’t find duck? Me neither. But I’ll definitely be trying this peking chuck. Check out more “meat substitute” recipes here.

What do all of these recipes have in common? They reveal the true secret to substitution success: it’s all in the seasoning. And my Beef Moo-Vlaki sticks to the same script: in place of the traditional pork, tender, easy-grilling flat-iron steak is marinated in an unmistakably Greek mix of lemon, olive oil, and dried herbs to deliver all the flavor of the original.

While there are plenty of cuts that would work here, the flat-iron’s marbling and tenderness make it one of my go-to steaks. Whether on a grill or in a pan, it never disappoints!

I used a pre-made Greek seasoning here, but you can easily sub in equal parts oregano, marjoram, and thyme. And of course feel free to add more seasoning to taste - start with the recommended tablespoon and take it from there. This marinade would also make a great salad dressing. Go on ahead and double the recipe if you wish, but please, never EVER use leftover marinade from meat on anything else. Always follow these guidelines for the safest handling of beef.

The possibilities for plating this are endless, but I’d recommend following this general rule of thumb: 4 oz. of the steak, a whole grain carbohydrate, and garnishing with plenty of fresh veggies. Chewy farro with a Greek salad would make for a nice plate, as would Greek-style lemon potatoes with some cooked bitter greens. Here I used a whole wheat pita that clocked in at fewer than 100 calories, while fresh cherry tomatoes and seedless cucumber make for a flavorful topping with just the right amount of crunch. A little bit of diced red onion (or pickled red onion slices) work, too.

I’m a medium-rare kind of gal, so my magic number on the meat thermometer is 145 degrees F. Check out this guide for determining doneness.

Beef Moo-Vlaki

By: Nicole Rodriguez, RDN

Ingredients:

1 pound flat-iron steak

1/2 cup plus 2 tsp. olive oil

juice of one lemon (approximately 1/4 cup), plus zest

1 T. Greek seasoning (or mix of oregano, marjoram, and thyme)

3/4 tsp. salt

Pinch of ground black pepper

4 whole-wheat pita

10 oz. package cherry or grape tomatoes, sliced lengthwise

1 cup seedless cucumber, chopped, skin on

1/2 tsp. dried mint

1/2 tsp. dried dill

1 tsp. red wine vinegar

Preparation:

Combine 1/2 cup olive oil, seasoning, salt, pepper, lemon juice, and zest; whisk to combine. Place in plastic gallon storage bag with steak. Marinate in the refrigerator for 15 minutes and up to two hours.

Preheat grill. Doneness preference will vary - on medium high heat, plan on 4-5 minutes per side for medium rare. Allow steak to rest five minutes before slicing - about 1/2 inch thickness is preferable.

Combine tomatoes and cucumber with remaining 2 tsp. olive oil, dried mint, dried dill, red wine vinegar, and pinch of salt.

Divide steak and tomato mixture among four pitas. Serve immediately.