Why This Recipe Works

Rich, beefy skirt steak contrasts perfectly with a lemony salad of crisp pita, romaine, tomatoes, and mint.

Before You Begin

We cook the skirt steak to medium so that it’s less chewy than it would be at medium-rare.

Instructions

Whisk 3 tablespoons oil, lemon zest and juice, garlic, ½ teaspoon salt, and ¼ teaspoon pepper together in large bowl. Add tomatoes and set aside. Adjust oven rack to middle position and heat oven to 400 degrees. Toss pita with ¼ cup oil, ½ teaspoon salt, and ¼ teaspoon pepper in bowl. Transfer pita to rimmed baking sheet and bake until browned and crisp, 9 to 13 minutes, stirring halfway through baking. Let cool completely.

Combine cumin, 1 teaspoon salt, and ½ teaspoon pepper in bowl. Pat steaks dry with paper towels and sprinkle with cumin mixture. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steaks until well browned and registering 135 degrees (for medium), 2 to 4 minutes per side. Transfer to cutting board, tent with foil, and let rest for 5 minutes.

Add lettuce, mint, and pita to bowl with tomato mixture and toss to combine. Slice steaks thin against grain and serve over salad.