We found this recipe in and fell in love with it. It is so yummy! Thanks Food Network
Serves: 42 pieces pita bread, torn into 1-inch pieces
1/2 cup extra virgin olive oil
1 4-oz block feta cheese
1 small clove garlic
Grated zest of 1/2 lemon, plus the juice of 1 lemon
2 teaspoons za-atar seasoning, plus more for sprinkling
1/4 cup chopped pepperoncini, plus 3 Tbsp. brine
2 cups cherry tomatoes, halved
1 1/2 lbs. flank steak, halved lengthwise, then crosswise
Freshly ground pepper
1 large romaine lettuce heart, chopped
- Preheat the oven to 400 degrees. Toss the pita pieces with 1 Tbsp. olive oil and a pinch of salt on a baking sheet. Bake until golden brown and crisp, 5 to 7 minutes.
- Meanwhile, combine the feta, garlic, lemon juice, 2 tsp. za-atar and 3 Tbsp. olive oil in a food processor. Puree until thick and smooth.
- Whisk the pepperoncini brine, lemon zest and 3 Tbsp. olive oil in a large bowl. Stir in the chopped pepperoncini and cherry tomatoes.
- Place the steak pieces between 2 pieces of plastic wrap or parchment and pound with the flat side of a meat mallet or a heavy skillet until about 3/4 inch thick. Season all over with salt and pepper. Heat the remaining 1
Tbsp. olive oil in a large skillet over medium-high heat. Add the steak and cook 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes. then slice against the grain.
- Add the romaine and toasted pita to the tomato mixture and toss; season with salt and pepper. Divide among shallow bowls. Top with the steak and sprinkle with more za-atar. Serve with the whipped feta.