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1
Remove the meat from the refrigerator to take the chill off.
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2
Heat a grill pan or cast-iron skillet to high.
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3
Preheat the oven to 400F.
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4
Pour some EVOO into a small dish.
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5
Arrange the pita on a baking sheet.
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6
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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7
Rub the meat with 1 tablespoon of EVOO and season with salt and black pepper.
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8
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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9
While the meat cooks, combine the yogurt, garlic, juice of 1 lemon, cumin, and feta in a food processor.
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10
Process the yogurt dressing until smooth.
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11
Add a tablespoon or two of water if necessary; the dressing should be thick but good for pouring.
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12
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.
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13
Top the lettuce with the crispy pita, then top with the tomatoes, cucumber, onions, bell pepper, and parsley.
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14
Drizzle the dressing evenly over the vegetables.
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15
Arrange the warm sliced meat atop the salad, garnish with peperoncini and olives, and serve immediately.
