STEAK SALAD WITH FETA DRESSING

Directions

• Step 1 Preheat your oven to 425°F. If you’re cooking for four, grab 2 thick-cut boneless rib-eye steaks (about 1 lb. each). Pat them dry with paper towels and season generously all over with kosher salt. Let them sit at room temperature while you make the dressing—this helps ensure even cooking.
• Step 2 In a blender, combine 1 finely grated garlic clove, 6 oz. feta cheese, ¼ cup fresh lemon juice, 2 tablespoons mayonnaise, 1 tablespoon honey, 1 tablespoon extra-virgin olive oil, a pinch of kosher salt, and 3 tablespoons water. Season with freshly ground black pepper and blend until smooth and creamy. Set aside.
• Step 3 Heat a dry cast-iron skillet over medium-high until it’s smoking hot. Lightly oil the steaks and sear until deeply browned on the first side, about 5 minutes. Flip and cook the second side until equally browned and an instant-read thermometer reads 120°F for medium-rare, about 3–4 minutes more. Transfer the steaks to a cutting board and let them rest for 10 minutes before slicing against the grain.
• Step 4 While the steaks rest, remove the skillet from the heat. Let it cool slightly as you tear 2–3 pita breads into large pieces and toss them in the warm skillet with a generous drizzle of olive oil and a good pinch of salt. Spread them out in an even layer, then transfer the skillet to the oven. Bake until the pita pieces are golden brown and crisp, tossing once halfway through—this will take 4 to 8 minutes, depending on the brand.
• Step 5 In a large bowl, combine the crispy pita with 2 medium heads of romaine lettuce, coarsely chopped. Add 4 small (or 1 large) radishes, thinly sliced, and ½ cup of fresh herbs like parsley, cilantro, or dill. Drizzle with about half the feta-lemon dressing and toss to coat everything evenly.
• Step 6 Divide the steak slices among four plates. Pile the salad alongside and drizzle the remaining dressing over the top. Finish with a fresh grind of black pepper and serve immediately.