Middle Eastern Beef Salad

with Chayote Squash & Za’atar Pita Croutons

30 MIN

2 Servings

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From the Test Kitchen

We’re topping this flavor-packed salad with bites of tender beef seared in a coating of ras el hanout—a blend of cumin, coriander, cinnamon, and more—whose bold flavor is delightfully contrasted by our creamy yogurt dressing.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

600 Calories or Less

Nutrition

PER SERVING
Calories

560 Cals (est.)

fresh

ingredients

½ lb Thinly Sliced Beef
2 Pocketless Pitas
4 oz Grape Tomatoes
1 Chayote Squash
1 clove Garlic
½ cup Plain Nonfat Greek Yogurt
1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
1 Tbsp Rice Vinegar
1 Romaine Lettuce Heart
1 Tbsp Ras El Hanout

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Wash and dry the fresh produce. Roughly chop the lettuce. Halve the tomatoes. In a large bowl, combine the chopped lettuce and halved tomatoes. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the squash lengthwise. If present, remove the pit, then medium dice the squash.

2 Make the pita croutons

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Working one at a time, add the pitas. Cook 1 to 2 minutes per side, or until heated through and pliable. While the pitas cook, in a bowl, combine 1 teaspoon of olive oil and half the za’atar (you will have extra). Season with salt and pepper. Carefully transfer the warmed pitas to a work surface and brush or drizzle with the za’atar oil. Cut into bite-sized pieces. Wipe out the pan.

3 Cook the beef

Meanwhile, separate the beef; pat dry with paper towels. Place in a bowl and season with salt, pepper, and half the ras el hanout (you will have extra); toss to coat. In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and set aside to cool.

4 Cook the squash

In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the diced squash in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Loosely cover the pan with foil and cook, stirring occasionally, 3 to 4 minutes, or until the squash is softened and the water has cooked off. Add the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat.

5 Make the dressing

Meanwhile, in a bowl, combine the yogurt, 1 teaspoon of olive oil, 1 tablespoon of water, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

6 Make the salad & serve your dish

Add the dressing to the bowl of prepared lettuce and tomatoes; toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked beef, cooked squash, and pita croutons. Enjoy!