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About the Dish

  • Greek Yogurt

    Greek Yogurt

  • Dried Dill

    Dried Dill

  • Dried Oregano

    Dried Oregano

  • Lemon

    Lemon

  • Feta Cheese

    Feta Cheese

  • Lettuce

    Lettuce

  • Cucumber

    Cucumber

  • Grape Tomatoes

    Grape Tomatoes

  • Red Onion

    Red Onion

  • Pita Bread

    Pita Bread

  • Ground Grass-Fed Beef

    Ground Grass-Fed Beef

  • Southern Links BBQ Steak & Brisket Seasoning

    Southern Links BBQ Steak & Brisket Seasoning

METHOD

1
Prepare your mise en place: Remove the core from the lettuce, and tear the leaves into large bite-size pieces. Cut cucumbers into thin rounds; you’ll need about a cup of sliced cucumber, save any extra for another use Cut half of onion into thin slices, and dice the other half. Zest, halve and juice lemon.
2
In a mixing bowl, whisk together yogurt, 1 teaspoon dill, 1 teaspoon oregano, lemon zest and juice, and 1 tablespoon olive oil. Crumble in feta, and stir to combine.
3
Divide the lettuce, cucumbers, tomatoes and sliced onion between 2 plates. Heat a skillet over medium-high heat. Brush or spread pitas on both sides with a total 2 teaspoons olive oil. Heat the pitas, one at a time, until warmed through and browned in spots, about 2 minutes per side. Cut each into 6 wedges, place on a plate, and cover with foil or an inverted plate to keep warm.
4
Heat remaining 1 teaspoon olive oil in the skillet over medium-high heat. Add chopped onion and beef. Cook, stirring and crumbling the beef with the spoon, until no traces of pink remain, about 5 minutes. Stir in remaining 1 teaspoon dill, 1 teaspoon oregano and the Steak & Brisket Seasoning. Spoon the hot beef over the salad.
5
Spoon some of the Greek yogurt dressing over the salad, and serve the rest on the side with the warm pita wedges.