Steak Salad With Feta Dressing

To begin, preheat the oven to 425°. Dry 2 thick-cut boneless rib-eye steaks (approximately 1 lb. each) with paper towels and season thoroughly with kosher salt. Allow them to sit while you prepare the dressing.

In a blender, combine 1 finely grated garlic clove, 6 oz. feta, ¼ cup fresh lemon juice, 2 Tbsp. mayonnaise, 1 Tbsp. honey, 1 Tbsp. extra-virgin olive oil, a pinch of kosher salt, and 3 Tbsp. water. Season with freshly ground pepper and blend until smooth. Set the dressing aside.

Heat a large cast-iron skillet over medium-high heat until very hot. Rub a bit of oil over the steaks and cook until deeply browned on one side, approximately 5 minutes. Flip and cook on the other side until well-browned, with an instant-read thermometer showing 120° for medium-rare, about 3–4 minutes depending on thickness. Allow the steaks to rest on a cutting board for 10 minutes before slicing against the grain.

While the steaks are resting, remove the pan from the heat and add torn pitas (2–3 pieces) to the pan. Drizzle with oil, sprinkle with salt, and toss to coat. Arrange in a single layer, then bake in the oven until deep golden brown and crisp, about 4–8 minutes depending on the brand.

Transfer the pita to a large bowl and add coarsely chopped romaine lettuce (2 medium heads), thinly sliced radish (4 small or 1 large), and ½ cup of packed tender herbs (such as parsley, cilantro, and/or dill). Drizzle about half of the reserved dressing over the salad and toss to coat.

Divide the sliced steak among plates, serving alongside a portion of the salad. Season with pepper and drizzle the remaining dressing over the top.