- Cook Time
- Prep Time
- 5 tablespoons EVOO
- 3 tablespoons fresh lemon juice
- 3 teaspoons cumin seed, toasted and crushed
- 4 cloves garlic, minced
- 1/2 pound flank steak
- 2 pitas, cut into 1-inch pieces
- 1/3 cup plain yogurt
- 4 cups chopped spinach
- 6 radishes, trimmed and sliced
- 1 Persian cucumber, sliced
- 1 cup chopped tomatoes
- 8 kalamata olives, pitted and quartered
In a small baking dish, combine 1 tbsp. EVOO, 1 tbsp. lemon juice, 2 tsp. cumin and half the garlic. Add the steak and turn to coat. Cover and refrigerate at least 4 hours or overnight.
Preheat the oven to 400 degrees. On a baking sheet, toss the pitas with 3 tbsp. EVOO and the remaining garlic; season with salt and pepper. Bake, tossing once, until golden and crispy, 6 to 10 minutes. Let cool.
Heat a grill or grill pan over high. Remove the steak from the marinade; season and grill until browned and cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer to a cutting board; let rest 10 minutes.
In a small bowl, whisk the yogurt with the remaining 1 tbsp. EVOO, 2 tbsp. lemon juice and 1 tsp. cumin; season dressing with salt.
In a large bowl, toss the pita croutons, spinach, radishes, cucumber, tomatoes and olives; season and mound on a platter. Thinly slice the steak against the grain and arrange on top of the salad. Drizzle with the dressing.