Greek Salad Stack with Sliced Steak Recipe

Name: Greek Salad Stack with Sliced Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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

691

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, Greek Salad Stack with Sliced Steak falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Greek Salad Stack with Sliced Steak

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions