Greek Salad Stacks With Sliced Steak Recipe

Name: Greek Salad Stacks With Sliced Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pita breads, torn; 5 tablespoons extra-virgin olive oil (EVOO); 1 teaspoon fresh oregano leaves; 1 teaspoon crushed red pepper; Salt; 1 1/2 pounds 1-inch-thick beef sirloin steak or lamb leg steak, at room temperature; Black pepper; 1 cup plain Greek-style yogurt; 1/2 cup crumbled feta cheese; Juice of 2 lemons; 1 small clove garlic, grated or finely chopped; 1/2 teaspoon cumin (eyeball it); 2 hearts romaine lettuce, shredded; 6 plum tomatoes, chopped; 1/2 English cucumber, cut into 1-inch chunks; 1 small red onion, cut into 1-inch chunks; 1 green bell pepper, cut into 1-inch chunks; 1 cup loosely packed flat-leaf parsley leaves; Pepperoncini, for garnishing; Kalamata olives, for garnishing

Servings: persons

4 pita breads, torn
5 tablespoons extra-virgin olive oil (EVOO)
1 teaspoon fresh oregano leaves
1 teaspoon crushed red pepper
Salt
1 1/2 pounds 1-inch-thick beef sirloin steak or lamb leg steak, at room temperature
Black pepper
1 cup plain Greek-style yogurt
1/2 cup crumbled feta cheese
Juice of 2 lemons
1 small clove garlic, grated or finely chopped
1/2 teaspoon cumin (eyeball it)
2 hearts romaine lettuce, shredded
6 plum tomatoes, chopped
1/2 English cucumber, cut into 1-inch chunks
1 small red onion, cut into 1-inch chunks
1 green bell pepper, cut into 1-inch chunks
1 cup loosely packed flat-leaf parsley leaves
Pepperoncini, for garnishing
Kalamata olives, for garnishing

1
1. Preheat the oven to 400u00b0. Arrange the pita pieces on a baking sheet. Brush with 2 tablespoons EVOO, top with the oregano and crushed red pepper, season with salt and bake until crisp, 10 to 12 minutes.
2
2. Preheat a grill pan or cast-iron skillet over high heat. Rub the meat with 1 tablespoon EVOO and season with salt and black pepper. Cook over medium-high heat for 3 to 4 minutes on each side for medium. Let rest for 10 minutes, then slice.
3
3. Meanwhile, using a food processor, puree the yogurt, feta, half the lemon juice, the garlic and cumin. If necessary, thin with 1 or 2 tablespoons water.
4
4. Layer the lettuce on a platter. In a small bowl, combine the remaining lemon juice, 2 tablespoons EVOO and salt and pepper; pour over the lettuce. Top with the pita, tomatoes, cucumber, red onion, bell pepper, parsley and yogurt-feta dressing. Top with the warm steak, pepperoncini and olives.

819

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: 4 pita breads, torn, 5 tablespoons extra-virgin olive oil (EVOO), 1 teaspoon fresh oregano leaves, 1 teaspoon crushed red pepper, and more.

Yes, Greek Salad Stacks 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 Stacks With Sliced Steak

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions