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Beef and Spinach Caesar with Toasted Pita Chips Recipe

Name: Beef and Spinach Caesar with Toasted Pita Chips
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1 clove garlic; 4 cups baby spinach; 1 lemon; 1/3 cup grated Parmesan cheese; 1/3 cup plain Greek yogurt; 1 lb flank steak; 2 whole wheat pita breads; 1/4 teaspoon black pepper; 1 tablespoon Dijon mustard; 1/4 teaspoon salt; 2 tablespoons olive oil; 1 teaspoon anchovy paste (optional)

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This is a yummy salad with beef, spinach, and crunchy pita chips. It has a special dressing made with cheese and yogurt. You put everything on a plate and eat it with lemon. It's easy to make and very tasty!

Ingredients

1 clove garlic

4 cups baby spinach

1 lemon

1/3 cup grated Parmesan cheese

1/3 cup plain Greek yogurt

1 lb flank steak

2 whole wheat pita breads

1/4 teaspoon black pepper

1 tablespoon Dijon mustard

1/4 teaspoon salt

2 tablespoons olive oil

1 teaspoon anchovy paste (optional)

Method

Wash and dry the baby spinach leaves and lemon.

Cut the lemon in half; juice one half into a small bowl and cut the other half into wedges for serving.

Finely grate 1/3 cup of Parmesan cheese.

Peel and mince the garlic clove.

In the bowl with the lemon juice, add half of the grated Parmesan, minced garlic, Greek yogurt, Dijon mustard, anchovy paste (if using), salt, and black pepper; whisk together until smooth.

Place the spinach in a large bowl and pour the dressing over it, tossing to combine. If the spinach is stiff, gently massage it with your hands.

Preheat a skillet over medium-high heat.

Cut the pita breads into 1-inch squares to make pita chips.

Add 1 tablespoon of olive oil to the skillet and heat it up.

Add the pita squares to the skillet; sprinkle with a pinch of salt and toss to coat in the oil, then arrange in a single layer. Toast the pita, tossing occasionally, until the pita chips are golden brown, about 3 to 4 minutes. Transfer the pita chips to a plate and set aside.

Wipe out the skillet with a paper towel and return it to medium-high heat.

Pat dry the flank steak with paper towels and season it generously with salt and black pepper on both sides.

Add the remaining 1 tablespoon of olive oil to the skillet and swirl to coat the bottom.

Carefully place the steak in the skillet; cook the steak for about 3 to 5 minutes per side for medium-rare, or until desired doneness.

Transfer the steak to a cutting board and let it rest for 5 minutes.

Slice the steak against the grain into thin strips.

To serve, arrange a bed of the dressed spinach on a plate, top with the toasted pita chips, remaining Parmesan cheese, and steak slices. Garnish with lemon wedges for squeezing over the top.

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