Spinach and Fatoush Salad with Sirloin Steak (Kathleen Daelemans) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 pound sirloin steak |
coarse salt and freshly ground pepper |
1/2 cup fresh lemon juice |
3/4 teaspoon ground cumin |
1 tablespoons olive oil |
4 scallions, thinly sliced, white parts only |
1 english cucumber, peeled, seeded and thinly sliced |
1 pint cherry tomatoes, halved |
1 (15-ounce) can chickpeas, drained and rinsed |
1/2 cup roughly chopped flat-leaf parsley |
1/2 cup roughly chopped mint |
1 bag pre-washed baby spinach |
16 pieces pita chips, recipe follows |
2 (6-inch) whole wheat pitas |
olive oil spray |
1/4 teaspoon ground cumin |
coarse salt and freshly ground pepper |
Directions:
1. Season the sirloin with salt and pepper. Sear the steak in a heavy-bottomed pan for 4 to 5 minutes until medium rare.
2. In a large bowl whisk together lemon juice, salt, ground cumin, and olive oil. Add scallions, cucumbers, tomatoes, chickpeas, parsley, and mint. Toss to combine. Add spinach and pita. Toss to combine, taste and adjust seasonings.
3. Thinly slice the sirloin (portion control the meat according to your needs). Mound the salad onto a large plate. Top with overlapping pieces of the sirloin steak. Serve immediately.
4. Pita Chips:
5. Preheat the oven to 350 degrees F.
6. Cut each pita into 8 pieces. Lightly spray the pita with olive oil. Sprinkle with cumin and season with salt and pepper, to taste. Place on a baking sheet and bake until crisp, shaking the pan halfway through cooking, about 10 to 15 minutes
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