Steak Salad with Za'atar

Ingredients:

• 2 pitas, torn into 2cm pieces.
• 0.5 cups extra-virgin olive oil
• 1 piece of feta weighing 110 g.
• 1 small clove of garlic
• Grated zest of half a lemon + juice of 1 lemon
• 2 tsp za'atar seasoning + extra for sprinkling
• 1/4 cup chopped pepperoncini peppers + 3 tablespoons brine
• 2 cups cherry tomatoes, halved
• 1 flank steak weighing 700 g, cut in half lengthwise, then in half crosswise
• 1 large romaine lettuce heart, chopped

Preparation:

1. Preheat oven to 200°C. Toss pita bread slices on a baking sheet with 1 tablespoon olive oil and a pinch of salt. Bake until crisp, 5-7 minutes.
2. Meanwhile, combine the feta, garlic, lemon juice, 2 teaspoons za'atar, and 3 tablespoons olive oil in a food processor. Process until thick and smooth.
3. In a large bowl, combine the pepperoncini brine, lemon zest, and 3 tablespoons olive oil. Add the chopped pepperoncini and cherry tomatoes.
4. 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 2 cm thick. Season with salt and black pepper.
5. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steak and cook for 3-4 minutes per side for medium-rare.
6. Transfer to a cutting board and let the meat rest for 5 minutes, then slice across the grain.
7. Add the romaine lettuce and toasted pita to the vegetable mixture and toss; season with salt and pepper to taste. Divide among plates.
8. Place the steaks on top of the salad and sprinkle with za'atar. Serve with whipped feta.