Steak Tostada
with greek salad

  • Makes 4 servings
  • Total time: 30 minutes

It’s important to slice meat across, or against, the grain (the direction the muscle fibers lie). This makes the fibers shorter so the meat is tender.


  • 1 lb. hanger or flank steak
  • 2 t. dried oregano leaves
  • 1 t. kosher salt
  • 1 t. black pepper
  • 1 t. minced garlic
  • ¼ t. red pepper flakes

For the Salad:

  • 8 cups chopped romaine lettuce
  • cups cucumber, seeded, sliced
  • 1 cup halved grape tomatoes
  • 1 cup thinly sliced red onion
  • ¾ cup crumbled feta cheese
  • ½ cup sliced kalamata olives
  • ¼ cup red wine vinegar
  • ¼ cup extra virgin olive oil
  • Juice of ½ a lemon
  • 1 T. honey
  • 1 t. dried oregano leaves
  • 4 pocketless pitas
  • Plain yogurt for serving


Trim any excess fat from steak. Mix spices together and rub onto both sides of the steak. Lightly oil a grill pan and heat over medium-high. Grill steak 3 minutes on each side for medium-rare. Remove steak from the pan, tent loosely with foil, and allow to rest while you prepare the salad.

Combine romaine, cucumber, tomatoes, onion, feta, and olives in a large bowl. For the vinaigrette, blend vinegar, oil, lemon juice, honey, and oregano. Season with salt and pepper to taste. Drizzle salad with vinaigrette, toss to coat, and set aside.

Toast both sides of each pita in grill pan, then thinly slice steak across the grain*. To assemble tostadas, pile a portion of the salad on each pita, then arrange slices of steak on the salad. Serve with plain yogurt.