Steak and Pita Chips Salad

This Lemon-Garlic Skirt Steak Salad with Crunchy Pita Chips is the ultimate "Fresh Feast." It’s a sophisticated, vibrant meal that proves a "Weekend Feast" doesn't always have to be heavy. It’s all about high-quality ingredients and a bright, zesty marinade that doubles as a crisp dressing.
Print Recipe
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 445
Ingredients Method

Ingredients
  

  • ¼ cup oil
  • 2 tsp grated lemon zest
  • 3 Tbsp lemon juice
  • 1 ½ tsp honey
  • ¼ tsp grated garlic
  • 1 lb skirt steak
  • 1 cup thinly sliced cucumber
  • 1 cup trimmed and diagonally halved sugar snap peas
  • 1 cup thinly sliced squash
  • 1 tsp salt
  • 5 cup spring mix salad
  • 1 cup multigrain pita chips

Method
 

  1. Whisk together oil, lemon juice, lemon zest, honey and garlic.
  2. Place steak and 2 Tbsp of marinade in the large ziplock bag and massage to coat steak with marinade. Let stand at room temperature for 40 minutes.
  3. Add cucumber, snap peas, and squash to remaining marinade and toss to coat.
  4. Heat cast iron skillet over medium-high heat for 3 minutes. Take steak out of marinade, sprinkle with ¾ tsp salt. Cook steak until desired doneness.
  5. Transfer to a cutting board and let sit for 5 minutes.
  6. In the meantime, add greens, pita chips, and ¼ tsp salt to the cucumber mixture in a bowl.
  7. Slice steak against grain. Divide salad evenly among 4 plates, and arrange sliced steak alongside salad.