Categories: Salad
Ingredients
- 2 pieces pita bread, torn into 1-inch pieces
- 1/2 cup olive oil
- Kosher salt
- 4 oz. block feta cheese
- 1 small garlic clove
- Grated zest of 1/2 lemon, plus the juice of 1 lemon
- 2 tsp za'atar seasoning, plus more for sprinkling
- 1/4 cup chopped pepperoncini, plus 3 tbsp brine
- 2 cups cherry tomatoes, halved
- 1 1/2 lbs. flank steak, halved lengthwise, then crosswise
- Black pepper
- 1 large romaine lettuce heart, chopped
Directions
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eheat oven to 400. Toss the pita pieces with 1 tbsp olive oil and a pinch of salt on a baking sheet. Bake until golden brown and crisp, 5 to 7 minutes.
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Meanwhile, combine the feta, garlic, lemon juice, 2 tsp za’atar and 3 tbsp olive oil in a food processor. Puree until thicken and smooth.
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Whisk the pepperoncini brine, lemon zest and 3 tbsp olive oil in a large bowl. Stir in the chopped pepperoncini and cherry tomatoes.
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Place the steak pieces between 2 pieces of plastic wrap or parchment and pound with the flat side of a meat mallet or a heavy skillet until about 3/4 inch thick. Season all over with salt and pepper. Heat the remaining 1 tbsp olive in a large skillet over medium-high heat. Add the steak and cook 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes, then slice against the grain.
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Add the romaine and toasted pita to the tomato mixture and toss; season with salt and pepper. Divide among shallow bowls. Top with the steak and sprinkle with more za’atar. Serve with the whipped feta.