Grilled Southwest Pita Sandwich

If you’re looking for a dinner that’s equal parts fresh, hearty, and ridiculously flavorful, this Grilled Southwest Pita Sandwich is about to become your new favorite. It’s one of those meals that feels a little special without requiring anything fancy—just good ingredients and bold flavors.

The real stars of this sandwich are the juicy marinated steak and my southwest-style corn salad that’s so good, I could honestly eat it by the spoonful. The steak gets tossed in a simple marinade that keeps it tender and full of smoky flavor, and the corn salad brings everything to life with sweetness, crunch, and a little heat. Pile it all into a warm grilled pita, add your favorite toppings. And the best part is, you can turn the leftovers into a delicious salad!!

Marinade:

1.5-2 lb skirt or flank steak

1/2 cup olive oil

juice of one lime

1 punch of parsley

4 gloves garlic

1 tbsp adobo

1 tsp smoked paprika

salt & pepper to taste

Corn Salad:

3-4 ears fresh corn/about 1.5-2 cups ( you can use canned or frozen, but it's not as good)

1/4 red onion chopped

1/4 cup chopped cilantro

1/2 cup mayo

1/2 cup cotija cheese

2 tbsp lime juice

1/2 tsp chili powder

1/2 tsp smoked paprika

optional: 1/2 chopped fresh jalapeño ( really good for extra heat)

salt and pepper to taste

Pita/Toppings:

4 pitas

chopped romaine

chopped tomato

extra cotija cheese

1. Begin by mixing all the marinade ingredients in a food processor or blender. Once combined, add the mixture to the steak and rub it in thoroughly. Set the steak aside to marinate for at least 30 minutes.

2. In a separate bowl, mix all the ingredients for the corn salad. Cover the bowl and set it aside.

3. Chop all the toppings, such as romaine lettuce, tomatoes, and any other desired ingredients.

4. Preheat the grill and cook the steak for 4-5 minutes on each side, or until it reaches an internal temperature of 145 degrees for medium doneness.

5. Remove the steak from the grill and let it rest for 10 minutes before slicing.

6. Warm the pita bread on a clean grill until heated through.

7. Assemble the sandwiches and enjoy them while fresh. You can save any leftovers for salads the next day!