Greek Salad Stack with Sliced Steak

Name: Greek Salad Stack with Sliced Steak
Yield: serves 4
Ingredients: 1 1/2 pounds beef sirloin or boneless lamb leg steaks, 1 inch thick; EVOO (extra-virgin olive oil), for brushing pita, plus 3 tablespoons; 4 pita breads, torn; Salt; 1 teaspoon fresh oregano leaves; 1 teaspoon crushed red pepper flakes; Black pepper; 1 cup plain Greek yogurt; 1 small garlic clove, grated or finely chopped; 2 lemons; 1/2 teaspoon ground cumin, eyeball it in your palm; 1/2 cup crumbled feta cheese; 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 flat-leaf parsley leaves, loosely packed; Peperoncini, for garnish; Kalamata olives, for garnish

December 9, 2011

Recipe information

Yield
serves 4

Ingredients

1 1/2 pounds beef sirloin or boneless lamb leg steaks, 1 inch thick

EVOO (extra-virgin olive oil), for brushing pita, plus 3 tablespoons

4 pita breads, torn

Salt

1 teaspoon fresh oregano leaves

1 teaspoon crushed red pepper flakes

Black pepper

1 cup plain Greek yogurt

1 small garlic clove, grated or finely chopped

2 lemons

1/2 teaspoon ground cumin, eyeball it in your palm

1/2 cup crumbled feta cheese

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 flat-leaf parsley leaves, loosely packed

Peperoncini, for garnish

Kalamata olives, for garnish

Preparation

Step 1
Remove the meat from the refrigerator to take the chill off.
Step 2
Heat a grill pan or cast-iron skillet to high.
Step 3
Preheat the oven to 400°F. Pour some EVOO 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.
Step 4
Rub the meat with 1 tablespoon of EVOO 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.
Step 5
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 tablespoon or two of water if necessary; the dressing should be thick but good for pouring.
Step 6
Add the lettuce to a serving platter or a glass casserole or bowl and dress with the juice of the remaining lemon, the remaining 2 tablespoons of EVOO, 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 peperoncini and olives, and serve immediately.

Rachael Ray's Look + Cook

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Recipe notes