Mediterranean Steak and Pita Salad
By Ashley MoorePublished on December 14, 2018
Time
30 minutes
Yield
Serves 4
Ingredients
½ cup extra-virgin olive oil 1 teaspoon grated lemon zest plus 3 tablespoons juice1 garlic clove, mincedSalt and pepper 10 ounces cherry tomatoes, quartered3 (8-inch) pita breads, torn into 1½-inch pieces2 teaspoons ground cumin 1 (1-pound) skirt steak, trimmed and cut into 4 equal pieces2 romaine lettuce hearts (12 ounces), cut into 1-inch pieces½ cup chopped fresh mint
Before You Begin
We cook the skirt steak to medium so that it’s less chewy than it would be at medium-rare.
Instructions
- Whisk 3 tablespoons oil, lemon zest and juice, garlic, ½ teaspoon salt, and ¼ teaspoon pepper together in large bowl. Add tomatoes and set aside. Adjust oven rack to middle position and heat oven to 400 degrees. Toss pita with ¼ cup oil, ½ teaspoon salt, and ¼ teaspoon pepper in bowl. Transfer pita to rimmed baking sheet and bake until browned and crisp, 9 to 13 minutes, stirring halfway through baking. Let cool completely.
- Combine cumin, 1 teaspoon salt, and ½ teaspoon pepper in bowl. Pat steaks dry with paper towels and sprinkle with cumin mixture. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steaks until well browned and registering 135 degrees (for medium), 2 to 4 minutes per side. Transfer to cutting board, tent with foil, and let rest for 5 minutes.
- Add lettuce, mint, and pita to bowl with tomato mixture and toss to combine. Slice steaks thin against grain and serve over salad.
Time
30 minutesYield
Serves 4Ingredients
½ cup extra-virgin olive oil
1 teaspoon grated lemon zest plus 3 tablespoons juice
1 garlic clove, minced
Salt and pepper
10 ounces cherry tomatoes, quartered
3 (8-inch) pita breads, torn into 1½-inch pieces
2 teaspoons ground cumin
1 (1-pound) skirt steak, trimmed and cut into 4 equal pieces
2 romaine lettuce hearts (12 ounces), cut into 1-inch pieces
½ cup chopped fresh mint
Ingredients
½ cup extra-virgin olive oil
1 teaspoon grated lemon zest plus 3 tablespoons juice
1 garlic clove, minced
Salt and pepper
10 ounces cherry tomatoes, quartered
3 (8-inch) pita breads, torn into 1½-inch pieces
2 teaspoons ground cumin
1 (1-pound) skirt steak, trimmed and cut into 4 equal pieces
2 romaine lettuce hearts (12 ounces), cut into 1-inch pieces
½ cup chopped fresh mint
Ingredients
½ cup extra-virgin olive oil
1 teaspoon grated lemon zest plus 3 tablespoons juice
1 garlic clove, minced
Salt and pepper
10 ounces cherry tomatoes, quartered
3 (8-inch) pita breads, torn into 1½-inch pieces
2 teaspoons ground cumin
1 (1-pound) skirt steak, trimmed and cut into 4 equal pieces
2 romaine lettuce hearts (12 ounces), cut into 1-inch pieces
½ cup chopped fresh mint
Why This Recipe Works
Rich, beefy skirt steak contrasts perfectly with a lemony salad of crisp pita, romaine, tomatoes, and mint.
Before You Begin
We cook the skirt steak to medium so that it’s less chewy than it would be at medium-rare.
Instructions
- Whisk 3 tablespoons oil, lemon zest and juice, garlic, ½ teaspoon salt, and ¼ teaspoon pepper together in large bowl. Add tomatoes and set aside. Adjust oven rack to middle position and heat oven to 400 degrees. Toss pita with ¼ cup oil, ½ teaspoon salt, and ¼ teaspoon pepper in bowl. Transfer pita to rimmed baking sheet and bake until browned and crisp, 9 to 13 minutes, stirring halfway through baking. Let cool completely.
- Combine cumin, 1 teaspoon salt, and ½ teaspoon pepper in bowl. Pat steaks dry with paper towels and sprinkle with cumin mixture. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steaks until well browned and registering 135 degrees (for medium), 2 to 4 minutes per side. Transfer to cutting board, tent with foil, and let rest for 5 minutes.
- Add lettuce, mint, and pita to bowl with tomato mixture and toss to combine. Slice steaks thin against grain and serve over salad.
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