This particular road-trip stop is special enough to get its own post. We had a loose itinerary for our trip, we knew our general route, and when we needed to be in LA for our flight back, but everything else was a spontaneous plan. And when we ended up making it California with an extra day to spare, we decided to spend a night in Palm Springs — using the HotelTonight app we struck some amazing luck and got a room at the Viceroy Palm Springs. We joked upon arrival that I was checking-in to instagram heaven, it was one of the most picture-perfect places I have seen (with credit to Kelly Wearstler’s design). I had to be dragged out of the pool at check-out time — it was so hard to leave!

Viceroy 1Viceroy 3Viceroy 2

While on our honeymoon last week (more on that to come, I have lots of pictures to share!) I was sunning myself by the pool at the Viceroy Palm Springs and perusing the lunch menu from  my lounge chair. I noticed a tasty sounding Mediterranean steak pita sandwich on the list, and though I wasn’t hungry at the time, I kept thinking about the combination long after we left. I attempted to recreate the dish for dinner this week: Grilled steak and red onions, seasoned with olive oil, salt and pepper on top of butter lettuce and chopped kalamata olives in a pita with a light aioli seasoned with lots of oregano and lemon zest. It was the perfect summery weeknight meal!

IngredientsSteak Pitas