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 warming blend of cumin, coriander, cinnamon, and more—whose bold flavor is delightfully contrasted by our creamy yogurt dressing. For irresistibly crunchy bites, we’re finishing it all with crispy, oven-toasted za’atar pita croutons.

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Nutrition

PER SERVING
Calories

560 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Thinly Sliced Beef
2 Pocketless Pitas
4 oz Grape Tomatoes
1 clove Garlic
1 Chayote Squash
½ cup Plain Nonfat Greek Yogurt
1 Tbsp Ras El Hanout
1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
1 head Green Or Red Leaf Lettuce
1 Tbsp Apple Cider Vinegar

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Roughly chop the lettuce. Halve the tomatoes. Combine in a large bowl. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Small dice the pitas. Halve the squash lengthwise. If present, remove the pit, then medium dice the squash.

2 Make the pita croutons:

Place the diced pitas on a sheet pan. Drizzle with 1 1/2 teaspoons of olive oil and season with salt, pepper, and enough of the za’atar to coat (you may have extra); toss to thoroughly coat. Arrange in an even layer. Toast 5 to 6 minutes, or until golden brown and crispy. Remove from the oven.

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 a medium pan (nonstick, if you have one), 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!