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


Pre-heat the oven to 400°F. 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, 10-12 minutes.

Pre-heat 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 3-4 minutes on each side for medium. Let rest for 10 minutes, then slice.

Meanwhile, using a food processor, puree the yogurt, feta, half the lemon juice, the garlic and cumin. If necessary, thin with 1-2 tablespoons water.

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.

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