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Steak Panzanella Salad with Roasted Lemons

We have long known that lemon and beef are a fabulous combination (think Florentine Steak in Tuscany)! In this dandy recipe, the lemons are roasted to bring out their flavor, then tossed with strips of perfectly grilled sirloin, tomatoes, olives, feta cheese, cucumber, mint, and toasted pita bread. Wait a minute — perhaps we are in Tuscany . . . on a British passport, of course!

Steak Panzanella Salad with Roasted Lemons

1 large lemon, cut into thin rounds, then halved
2½ tbs. olive oil, divided
1 tbs. za’tar seasoning
2 pita breads, torn into pieces
1 large sirloin steak
3 cups mixed tomatoes, larger ones cut into wedges
½ cup crumbled feta cheese
½ cucumber, halved and sliced
1 red onion, finely sliced
½ cup Kalamata olives
small handful fresh mint, roughly chopped
olive oil, for drizzling

Heat the oven to 400°F. Put the lemon slices on a baking tray lined with parchment paper and drizzle over 1/2 tbs. of the oil. Roast on the highest shelf for 15-20 minutes until they soften and begin to caramelize. (Keep an eye on them, you might need to turn the tray to cook them evenly.)

Mix together the remaining 2 tbs. oil with the za’tar, then toss in the torn pita bread. Spread on a baking sheet and place in the oven with the lemons for 15-20 minutes to toast.

Season the steak well and grill for 5 minutes per side, or to your liking. Leave to rest for 5 minutes, then cut into long strips.

In a large bowl, combine the remaining ingredients with the lemons, steak, and pita toasts. Drizzle with olive oil to serve.


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