Easy Salpicón Fattoush Salad Recipe with Grass-Fed Flank Steak
A Lebanese salad called Fattoush made with toasted flatbread.
It is a salad meant as a blank canvas that will adapt to whatever produce is at its peak.
Servings: 6 to 8
Looking for a fresh, flavorful twist on a classic salad?
This easy Salpicón Fattoush Salad recipe brings together the bold flavors of chipotle-marinated grass-fed flank steak with crunchy flatbread crisps, seasonal vegetables and a tangy dressing.
Inspired by Lebanese fattoush, this salad is hearty enough for dinner yet light enough for warm days.
Perfect for meal prep, summer gatherings, or a protein-packed lunch.
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Ingredients
2 pounds flank steak
1 tablespoon olive oil
4 cloves garlic, minced
2 teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon chili powder 1/2 teaspoon ground black pepper
Ingredients - Crisps
1 - 10oz thin flatbread pizza crust
2 tablespoons olive oil
1/2 teaspoon kosher salt
Ingredients - Salad
1 large head Romaine lettuce, washed, dried and chopped 1 cup cherry tomatoes, halved
1 English cucumber, sliced 4 radishes, thinly sliced
1/2 red onion, thinly sliced 1 avocado, peeled, pitted and sliced
1 cup crumbled feta cheese
Ingredients - Dressing
2 chipotles en adobo, minced
1/2 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon kosher salt 1/4 teaspoon ground black pepper
Directions
(Instead of using the oven, you can improvise and use your outside grill for some added smoky flavor)
Heat oven to 375°F.
Lay meat on a cutting board and cover with a piece of plastic wrap. Pound with a meat tenderizer or rolling pin until it is an even thickness. Transfer to a baking sheet and rub all over with the tablespoon of oil.
Combine garlic, salt, cumin and black pepper in a bowl then rub steak with the mixture on both sides. Let sit at room temperature for 30 minutes.
Cut the flatbread into small triangles and place on a baking sheet. Drizzle with the oil and sprinkle with the salt then toss to coat the crisps in oil. Lay out in a flat layer and bake for 15 minutes or until golden and crisp, turning every 5 minutes. Remove from oven and let cool.
Turn oven up to 450°F.
Once oven is hot, roast meat until cooked to desired doneness; about 5 minutes for rare and 10 minutes for medium-well. Let sit about 10-15 minutes before slicing.
Dressing: Combine all the ingredients in a sealable jar. Seal tightly and shake until combined.
Salad: Toss lettuce, tomatoes, cucumber, radishes and onion in a large bowl with the flatbread crisps and dressing.
Arrange on a large platter and top with sliced steak, avocado and feta
