Mediterranean Steak and Pita Salad

Name: Mediterranean Steak and Pita Salad
Yield: Serves 4
Ingredients: 1/2 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; 1/2 cup, chopped fresh mint

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Appears in Cook's Country February/March 2019

Main Courses

Beef

Vegetables

This simple meal is elevated by the heady, deeply flavorful, and slightly unexpected pairing of earthy cumin and fresh, cooling mint.

SERVES4

WHY THIS RECIPE WORKS

Rich, beefy skirt steak contrasts perfectly with a lemony salad of crisp pita, romaine, tomatoes, and mint.

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