Fattoush Salad with Grilled Steak
This is a salad that we make often. The dressing stays the same but the veggies and protein get switched up depending on what we have on hand. This works great with most veggies that I’ve tried to put in as well as with chicken, garbanzo beans, or even halloumi in place of the steak.
You can use your favorite cut of steak here; I prefer using either skirt steak or flank steak, and I used the latter for this particular recipe. Marinate the steak in a blend of pomegranate molasses, lemon juice, and spices for a couple of hours then toss on the grill until your preferred level of doneness. Let the steak rest at least 10 minutes before thinly slicing.
Cut up a package of 8 pitas (I prefer the extra flavor from the whole-grain ones) into small pieces. Spread out on a baking sheet, sprinkle with spices, and drizzle with olive oil before baking them for about 15 minutes.
Blitz all the dressing ingredients together in a blender. Add all the vegetables to a large bowl and mix them together. Distribute the salad between the number of eaters (2 in our case, which meant I have 2 lunches for the week!), add a handful of the pita chips, toss with some of the dressing, top with the sliced steak, and enjoy!
Fattoush Salad with Grilled Steak
- 1 ½ lb flank, skirt, or your favorite cut of steak
- 2 tbsp lemon juice (from ½ or 1 lemon)
- 2 tbsp pomegranate molasses
- 1 tbsp soy sauce
- 2 tbsp avocado oil or other oil for high heat
- ¼ tsp sumac
- ¼ tsp ground black pepper
- ½ tsp salt (omit if not using low sodium soy sauce, or adjust to taste)
- ¾ tsp sugar
- 8 whole-grain pitas
- 1-2 tbsp olive oil
- ½ tsp sumac
- 1 tsp garlic salt
- ¼ tsp pepper
- 9 tbsp lime juice (from about 3 limes)
- 9 tbsp olive oil
- ¾ tsp sumac
- 1 tsp dried mint
- 1 tsp kosher salt
- 1 garlic clove
- 1 tsp honey
- 3 romaine hearts, torn into bite-sized pieces
- 4 Persian cucumbers, thinly sliced
- 12 radishes, thinly sliced
- 3 carrots, thinly sliced
- Add in any other fresh veggies, thinly sliced or finely chopped, that you would like.
- Mix the lemon juice, pomegranate molasses, soy sauce, oil, and spices together. Put the steak in a large plastic ziploc bag or in another container where the steak can lie flat to marinade evenly. Pour the marinade over the steak, seal the bag or container, and place in the refrigerator for at about 2 hours.
- Bring the steak to room temperature before cooking, or at least 30 minutes depending on your cut of steak.
- Grill on a hot grill with the lid open to get a nice sear on the outside and cook until your desired doneness. For the flank steak, I grilled it about 5 minutes on each side. Watch for flare-ups with the sugars in the pomegranate molasses and the touch of added sugar.
- Let the steak rest for about 10 minutes. Thinly slice and place on top of the salad.
- Preheat oven to 350° F. Cut up the pitas into small squares, about an inch in size. Spread out on a baking sheet lined with a silicone mat or parchment paper for easy cleanup.
- Mix the spices together then sprinkle over the pita pieces. Follow with a drizzle of olive oil.
- Bake for about 15 minutes, stirring the pieces every 5 minutes, until the pita pieces have become crispy and turned a light golden brown. They can burn quickly, so keep an eye on them.
- Remove from oven and set aside to cool completely before adding to salad.
- Put all ingredients into a blender and pulse a few times until the garlic clove is finely minced and all ingredients are incorporated.
Salad and Assembly
- Toss together the lettuce, cucumbers, radishes, carrots, and any other veggies together. Divide into 4 bowls. Sprinkle the pita chips on top.
- Drizzle over a couple of tablespoons of dressing, or to your liking. Toss the salad to get the dressing on every bite.
- Top with the thinly sliced steak and enjoy!
1 thought on “Fattoush Salad with Grilled Steak”
Trying this out this week! Looks so good!