Greek Steak Salad with Pita Chips



1 tsp. garlic powder
1 tsp. dried oregano
1/4 tsp. salt
2 boneless beef top loin steaks, 1 inch thick
1/2 cup plus 1 tbsp. prepared Italian dressing
3 tbsp. crumbled feta or grated Parmesan
3 tbsp. minced Greek olives
2 large pitas
8 cups mixed salad greens
1 cucumber, cut lengthwise in half and thinly sliced
1/2 red onion, in thin wedges

1. Combine garlic powder, oregano and salt. Press 1-1/2 teaspoon of the seasoning into both sides of beef steaks. In a bowl, add the rest of the seasoning to the Italian dressing, feta and olives.
2. Cut pitas horizontally in half. Brush inner surfaces of pita halves evenly with 3 tablespoons of dressing mixture; reserve remaining dressing mixture. Cut each pita half into 8 wedges. Place wedges, cut sides up, in single layer on large baking sheet. Bake 12 to 15 minutes at 350 degrees, or until lightly browned.
3. Meanwhile, heat a large nonstick skillet over medium heat. Add steaks and cook 12 to 15 minutes for medium rare to medium doneness, turning once. Season with 1/2 teaspoon salt.
4. In a large bowl, combine the salad greens, cucumber, red onion and reserved dressing mixture. Trim the fat from steaks. Carve steaks crosswise into thin slices; add to salad and toss. Serve with pita wedges.

yield: 4 servings