Ingredients
FOR THE DRESSING:
1/2 cup olive oil
1 medium lemon
1 clove garlic
2 tablespoons red wine vinegar
3/4 teaspoon kosher salt
1/2 teaspoon dried oregano, plus more for sprinkling
FOR THE SALAD:
1 pound skirt steak
3/4 teaspoon kosher salt, divided
2 medium romaine lettuce hearts (about 14 ounces total)
1 cup grape or cherry tomatoes
1/2 medium English cucumber (about 6 ounces)
4 ounces feta cheese
1 cup pita chips
1/2 large red onion, root end untrimmed
1 large bell pepper, any color
1 tablespoon olive oil, plus more for oiling the grill
Directions
1
MAKE THE DRESSING:
2
Pour 1/2 cup olive oil into a small bowl or liquid measuring cup. Prepare the following, adding each to the oil as you complete it: Finely grate the zest of 1 medium lemon. Juice the lemon until you have 2 tablespoons. Finely grate 1 garlic clove.
3
Add 2 tablespoons red wine vinegar, 3/4 teaspoon kosher salt, and 1/2 teaspoon dried oregano. Whisk until combined.
4
MAKE THE SALAD:
5
Pat 1 pound skirt steak dry with paper towels. Place on a plate and season all over with 1/2 teaspoon of the kosher salt. Drizzle with 1/4 cup of the dressing and flip to evenly coat with the dressing. Let sit at room temperature while the grill heats, at least 15 minutes.
6
Heat an outdoor grill for medium-high, direct heat (about 425ºF). Meanwhile, prepare the remaining salad ingredients.
7
Core and cut 2 medium romaine lettuce hearts into bite-sized pieces (about 9 cups). Place in a large bowl. Halve 1 cup grape tomatoes. Quarter 1/3 medium English cucumber lengthwise, then cut crosswise into 1/2-inch pieces (about 1 cup). Crumble 4 ounces feta cheese (about 1 cup). Crumble 1 cup pita chips.
8
Peel 1/2 large red onion, then quarter through the root end. Quarter 1 large bell pepper through the stem and remove the seeds and membranes. Place the onion and bell pepper on a baking sheet, drizzle with 1 tablespoon olive oil, and rub the oil evenly over the pieces. Season all over with the remaining 1/4 teaspoon kosher salt.
9
When the grill is ready, scrape the grill grates clean if needed. Oil the grill grates with a paper towel dipped in olive oil. Grill the steak, onion, and pepper at the same time if it will fit in a single layer (otherwise grill the steak first): Place on the grill (reserve the baking sheet), cover, and grill until dark grill marks form on the bottom, 3 to 4 minutes. Flip everything over. Cover and grill until the steak is medium doneness (160°F as measured by a meat thermometer) and the onion and bell pepper are crisp-tender, 3 to 4 minutes more. Transfer each item to the reserved baking sheet as it is ready.
10
Drizzle 1/4 cup of the remaining dressing onto the lettuce and toss to combine. Transfer to a large serving platter (about the size of a baking sheet) and arrange into an even layer. Cut the bell pepper into 1/2-inch thick strips. Cut the onion into rough 1-inch pieces and discard the stem end. Cut the steak crosswise into pieces about 3 inches long, then thinly slice each piece across the grain.
11
Arrange the following in rows on top of the lettuce, working from left to right: Bell pepper, cucumber, feta, steak in the middle, pita chips, onion, and tomatoes. Drizzle with the remaining dressing and sprinkle with a little more dried oregano if desired.