1 1/2 lbs 1-inch Thick Beef Sirloin Steak - At Room Temperature
Black Pepper
1 c Plain Greek-style Yogurt
1/2 c Crumbled Feta Cheese
Juice of 2 Lemons
1 Small Clove Garlic - Grated or Finely Chopped
1/2 tsp Cumin
2 Hearts Romaine Lettuce - Shredded
6 Plum Tomatoes - Chopped
1/2 Cucumber - Cut into 1-inch Chunks
1 Small Red Onion 0 Cut into 1-inch Chunks
1 Green Bell Pepper - Cut into 1-inch Chunks
1 c Loosely Packed Flat-Leaf Parsley Leaves
Instructions
Preheat the oven to 400 degrees. Arrange the pita pieces on a baking sheet. Brush with 2 tablespoons olive oil, top with the oregano and crushed red pepper, season with salt and bake until crisp, 10 to 12 minutes.
Preheat a grill pan or cast-iron skillet over high heat. Rub the meat with 1 tablespoon olive oil 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.
Meanwhile, using a food processor, piree the yogurt, feta, half the lemon juice, the garlic and cumin. If necessary, thin with 1 or 2 tablespoons water.
Layer the lettuce on a platter. In a small bowl, combine the remaining lemon juice, 2 tablespoons olive oil 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.
Serving
Suggestions
Additional Ingredients: Pepperoncini and Kalamata Olives, for garnishing
Originally Submitted
11/6/2008
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