1 large head Romaine lettuce, washed, dried, and chopped
1 cup cherry tomatoes, halved
1 English cucumber, sliced
4 radishes, thinly sliced
1/2 red onion, thinly sliced
1 avocado, peeled, pitted, and sliced
1 cup crumbled feta cheese
Heat oven to 375°F.
For the Steak:
Lay meat on a cutting board and cover with a piece of plastic wrap. Pound with a meat tenderizer or rolling pin until it is an even thickness. Transfer to a baking sheet and rub all over with the tablespoon of oil.
Combine garlic, salt, cumin, and black pepper in a bowl then rub steak with the mixture on both sides. Let sit at room temperature for 30 minutes.
For the Flatbread Crisps:
Cut the flatbread into small triangles and place on a baking sheet. Drizzle with the oil and sprinkle with the salt then toss to coat the crisps in oil. Lay out in a flat layer and bake for 15 minutes or until golden and crisp, turning every 5 minutes.
Remove from oven and let cool. Turn oven up to 450°F.
For the Dressing:
Combine all the ingredients in a sealable jar. Seal tightly and shake until combined.
For the Salad:
Once oven is hot, roast meat until cooked to desired doneness; about 5 minutes for rare and 10 minutes for medium-well. Let sit about 10-15 minutes before slicing.
Meanwhile toss lettuce, tomatoes, cucumber, radishes, and onion in a large bowl with the flatbread crisps and dressing. Arrange on a large platter and top with sliced steak, avocado, and feta.