Greek Salad Stacks With Sliced Steak

• 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 400u0b0. 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.

pita breads, extravirgin olive oil, oregano, red pepper, salt, beef sirloin steak, black pepper, yogurt, feta cheese, lemons, clove garlic, cumin, hearts romaine lettuce, tomatoes, cucumber, red onion, green bell pepper, parsley, pepperoncini, olives

Taken from www.epicurious.com/recipes/member/views/greek-salad-stacks-with-sliced-steak-50013263 (may not work)