Zorba The Greek Flat Iron Steak Salad

Ingredients
2 Flat Iron Grass-Fed Steaks -- at room temperature
1 Bunch Fresh Oregano (Leaves only)
Extra Virgin Olive Oil
Himaylan Pink Salt and Black Pepper, fresh ground
Cajun Seasoning
Fresh Mixed Greens
Feta Cheese (Block)
Greek Salad Dressing
Juice from on Fresh Lime
1 Large Red Onion
Seedless english Cucumber
Grape Tomatoes
Pitted Kalamata Olives
Kery Gold Butter
Directions
1. Rinse steak with cool water and pat dry with a paper towel --rub generously with olive oil and season with Pink Salt and Pepper and a light sprinkling of cajun seasoning. Set aside to marinate
2. Oregano: Pull leaves from stems and set aside, discarding stems. Reserve on half of Oregano leaves for the steaks and one half for dressing/Feta Cheese marinade
3. Cucumber: remove ends and discard, slice in half lingthwise and cut into quarter inch coins, cut coins in half lengthwise again
4. Onion: Cut off ends of onions, peel and remove skins, slice into thin circles and cut in half length-wise
5. Olives. Remove from jar, drain and set aside one half cup of pitted Kalamata Olives
6. Feta Cheese: Remove from package a drain liquid, cut into little squares
7. Dressing/Marinade for cheese. Pour one small bottle of your favorite Greek Dressing into a large bowl, season with pink salt and pepper to taste and add one half finely chopped Oregano leaves. Add Feta ad the juice of one lime and add grape tomatoes, veggies and olives to marinate in bowl. Toss lightly to coat evenly
8. Steak: Bring a large skillet up to medium-high heat. Add a few Tablespoons olive oil and add two Teablespoon Kerry Gold Butter. Sear on Both sides adding remaing half of freah oregano leaves evenly to each side of steaks. Cook until just under medium reare and let rest -- set aside
9. Plate Two handfulls of fresh mixed greens on each plate per serving
10. On a clean cutting board thinly slice steak against the grain, for your salad base use about two handfuls per person per salad. Fan steak across lettuce, plate veggies, cheese and olives in an attractive araingement on each plate. Lightly drissle a tablespoon or two of the dressing. Serve with warm Pita bread and enjoy!