Middle Eastern Beef Salad

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. 

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.

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.

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.

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.

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!