Mediterranean Steak & Hummus Platter

Mediterranean Steak & Hummus Platter ingredients

• 10 oz Sirloin or flank steak
• 1 tbsp Olive oil
• 1 tsp Dried oregano
• 0.5 tsp Garlic powder
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 1 cup Hummus
• 2 Pita bread
• 0.5 Cucumber
• 1 cup Cherry tomatoes
• 0.25 small Red onion
• 0.25 cup Kalamata olives
• 0.25 cup Feta cheese
• 2 tbsp Fresh parsley
• 2 Lemon wedges
• 1 drizzle Extra virgin olive oil

How to make Mediterranean Steak & Hummus Platter

1. Pat the sirloin or flank steak thoroughly dry with paper towels. In a small bowl, combine 1 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Rub 1 tbsp olive oil all over the steak, then season it generously with the spice mixture, pressing it firmly into the meat.
2. Heat a heavy-bottomed skillet (a cast iron skillet is ideal for achieving a good crust) over medium-high heat until it is very hot, approximately 2-3 minutes. Place the seasoned steak in the hot skillet.
3. Sear the steak for 3-4 minutes per side for a medium-rare doneness (internal temperature 130-135°F), or adjust the cooking time to your preferred level of doneness. Ensure a nice crust forms on both sides.
4. Transfer the cooked steak to a cutting board and let it rest for 5-7 minutes. Resting is a crucial step that allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. After resting, slice the steak thinly against the grain.
5. While the steak rests, lightly warm or toast the 2 pita breads. You can do this in a dry skillet over medium heat, in a toaster, or briefly in a microwave until they are soft and pliable. Once warm, cut the pitas into wedges.
6. Prepare the fresh vegetables: dice the 1/2 cucumber, halve the 1 cup cherry tomatoes, and thinly slice the 1/4 small red onion. Halve the 1/4 cup pitted Kalamata olives.
7. On a large serving platter or two individual plates, spread the 1 cup of hummus as a base, creating an even layer.
8. Artfully arrange the thinly sliced steak, diced cucumber, halved cherry tomatoes, thinly sliced red onion, Kalamata olives, and crumbled feta cheese around and on top of the hummus.

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