Ingredients Jump to Instructions ↓

  1. 1 pound sirloin steak Coarse salt and freshly ground pepper

  2. 1/2 cup fresh lemon juice

  3. 3/4 teaspoon ground cumin

  4. 1 tablespoons olive oil

  5. 4 scallions, thinly sliced, white parts only

  6. 1 English cucumber , peeled, seeded and thinly sliced

  7. 1 pint cherry tomatoes , halved

  8. 1 (15-ounce) can chickpeas, drained and rinsed

  9. 1/2 cup roughly chopped flat-leaf parsley

  10. 1/2 cup roughly chopped mint

  11. 1 bag pre-washed baby spinach

  12. 16 pieces pita chips , recipe follows

  13. 2 (6-inch) whole wheat pitas Olive oil spray

  14. 1/4 teaspoon ground cumin Coarse salt and freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Season the sirloin with salt and pepper. Sear the steak in a heavy-bottomed pan for 4 to 5 minutes until medium rare. 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. 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. Preheat the oven to 350 degrees F. 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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