Mediterranean Steak and Pita Salad

Name: Mediterranean Steak and Pita Salad
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: ½ cup Extra Virgin Olive Oil (1/2 cup extra-virgin olive oil); 1 tsp Lemon (1 teaspoon grated lemon zest plus 3 tablespoons juice); 1 clove Garlic (1 garlic clove, minced); 0 pieces Table Salt (Salt and pepper); 10 oz Cherry Tomato (10 ounces cherry tomatoes, quartered); 3 pieces Pita Bread (3 (8-inch) pita breads, torn into 1½-inch pieces); 2 tsp Cumin Powder (2 teaspoons ground cumin); 1 lb Skirt Steak (1 (1-pound) skirt steak, trimmed and cut into 4 equal pieces); 2 pieces Romaine Lettuce (2 romaine lettuce hearts (12 ounces), cut into 1-inch pieces); ½ cup Mint (1/2 cup chopped fresh mint)

A 30-minute Mediterranean salad featuring cumin-spiced skirt steak, crisp pita croutons, cherry tomatoes, and fresh mint in a lemon-olive oil dressing.

30 minMediterranean

Servings4

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Halal

Steps

1Whisk 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.
2Combine 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.
3Add lettuce, mint, and pita to bowl with tomato mixture and toss to combine. Slice steaks thin against grain and serve over salad.