Bifteki Merida is the plated form of the Greek patty: merida means "portion" or "serving," and the word signals that this is not a wrap eaten on the move but a composed plate, the bifteki sat alongside its sides rather than folded into bread. The angle is that the patty is no longer the whole package squeezed into a pita; it is the center of a plate where the supporting elements stand on their own and have to be judged separately.
The build is the patty plus a defined set of accompaniments. One or more bifteki, the flat oval ground-meat patties mixed with grated onion, bread binder, and oregano, are grilled to a real crust and arranged on the plate. The standard sides come with them: fries, a wedge of lemon, raw or grilled onion, sliced tomato, often a scoop of tzatziki and a piece of pita on the side rather than wrapped around anything. Good execution treats every component as its own dish, so the patty arrives hot and juicy, the fries are crisp rather than steamed limp under the meat, the tzatziki is cold and sharp, and the lemon is there to cut the richness at the table. Sloppy execution lets the elements bleed into each other on the way out, soggy fries under a resting patty, a warm dollop of yogurt, a patty that sat long enough to go gray, so the plate reads as a disassembled wrap rather than a considered portion.
Variations are mostly about quantity and the sides. A merida can be one patty or a stacked portion of several; the starch can be fries, rice, or roasted potatoes; the salad can run from a tomato-onion scatter to a full horiatiki. Some kitchens finish the patty with cheese or a pepper sauce, but the plate framing is the constant. The same patty wrapped into a pita with the dressing built in is a different proposition that deserves its own article rather than being crowded in here. What merida reliably promises is the bifteki served openly with its supporting cast intact, each part allowed to be good on its own terms.