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

Preparation

  1. Preheat the oven to 400°. 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. 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. 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. 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.