Categories: Salad
Ingredients
- 1 1/2 lbs. beef sirloin steaks
- Olive oil, for brushing pita, plus 3 tbsp.
- 4 pita breads, torn
- Salt
- 1 tsp fresh oregano leaves
- 1 tsp crushed red pepper flakes
- Black pepper
- 1 cup plain Greek yogurt
- 1 small garlic clove, grated or finely chopped
- 2 lemons
- 1/2 tsp ground cumin
- 1/2 cup crumbled feta
- 2 romaine lettuce hearts, shredded
- 6 plum tomatoes, coarsely chopped
- 1/2 seedless cucumber, chopped into 1-inch cubes
- 1 small red onion, chopped into 1-inch cubes
- 1 green bell pepper, seeded and chopped into 1-inch cubes
- 1 cup fresh parsley
- Pepperoncini, for garnish
Directions
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Remove the meat from the fridge to take the chill off.
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Heat a cast-iron skillet to high.
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Preheat the oven to 400. Pour some olive oil into a small dish. Arrange the pita on a baking sheet. Brush the pita lightly with oil, season with salt, oregano and red pepper flakes and bake until crisp, 10 to 12 minutes.
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Rub the meat with 1 tbsp. of olive oil and season with salt and black pepper. Grill the meat for 3 to 4 minutes on each side for medium doneness and let it rest for 10 minutes, keeping warm, before slicing.
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While the meat cooks, combine the yogurt, garlic, juice of 1 lemon, cumin and feta in a food processor. Process the yogurt dressing until smooth. Add a tbsp. of two of water if necessary; the dressing should be thick but good for pouring.
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Add the lettuce to a serving platter or bowl and dress with the juice of the remaining lemon, the remaining 2 tbsp. olive oil, and salt and black pepper. Top the lettuce with the crispy pita, then top with the tomatoes, cucumber, onions, bell pepper, and parsley. Drizzle the dressing evenly over the vegetables. Arrange the warm sliced meat atop the salad, garnish with pepperoncini, and serve immediately.