In a small bowl, whisk together the olive oil, minced garlic, salt, oregano, red pepper flakes (if using), black pepper and lemon juice until well combined.
⅓ cup olive oil, 2 cloves garlic, ½ teaspoon salt, ½ teaspoon dried oregano, ½ teaspoon red pepper flakes, ¼ teaspoon black pepper, Juice from 1 lemon
In a large bowl, add the cooked and chopped steak, parsley, cilantro, cucumbers, cherry tomatoes, chickpeas, and red onion.
1 pound steak, 1 bunch fresh parsley, 1 bunch fresh cilantro, 4 mini seedless cucumbers, 1 pint cherry tomatoes, 1 15-ounce can chickpeas, ½ red onion
Pour the dressing over the steak salad and toss everything together until the ingredients are evenly coated in the dressing.
Gently stir in the crumbled feta. Taste and adjust seasoning if needed, then serve right away or let it sit for 10–15 minutes so the flavors can meld.
⅔ cup crumbled feta
