Greek Salad Stacks With Sliced Steak - cooking recipe

Ingredients

4 pita breads, torn
5 tablespoons extra-virgin olive oil (EVOO)
1 teaspoon fresh oregano leaves
1 teaspoon crushed red pepper
Salt
1 1/2 pounds 1-inch-thick beef sirloin steak or lamb leg steak, at room temperature
Black pepper
1 cup plain Greek-style yogurt
1/2 cup crumbled feta cheese
Juice of 2 lemons
1 small clove garlic, grated or finely chopped
1/2 teaspoon cumin (eyeball it)
2 hearts romaine lettuce, shredded
6 plum tomatoes, chopped
1/2 English cucumber, cut into 1-inch chunks
1 small red onion, cut into 1-inch chunks
1 green bell pepper, cut into 1-inch chunks
1 cup loosely packed flat-leaf parsley leaves
Pepperoncini, for garnishing
Kalamata olives, for garnishing

Preparation

1. Preheat the oven to 400\u00b0. Arrange the pita pieces on a baking sheet. Brush with 2 tablespoons EVOO, top with the oregano and crushed red pepper, season with salt and bake until crisp, 10 to 12 minutes.
2. Preheat a grill pan or cast-iron skillet over high heat. Rub the meat with 1 tablespoon EVOO and season with salt and black pepper. Cook over medium-high heat for 3 to 4 minutes on each side for medium. Let rest for 10 minutes, then slice.
3. Meanwhile, using a food processor, puree the yogurt, feta, half the lemon juice, the garlic and cumin. If necessary, thin with 1 or 2 tablespoons water.
4. Layer the lettuce on a platter. In a small bowl, combine the remaining lemon juice, 2 tablespoons EVOO and salt and pepper; pour over the lettuce. Top with the pita, tomatoes, cucumber, red onion, bell pepper, parsley and yogurt-feta dressing. Top with the warm steak, pepperoncini and olives.