Middle Eastern Steak Pitas

Total Time:
40 min
Prep:
30 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • 1 1/4 pounds flank steak, thinly sliced against the grain
  • 1 medium onion, thinly sliced
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley and/or mint
  • Kosher salt and freshly ground pepper
  • 1/4 cup tahini (sesame paste)
  • 2 medium tomatoes, diced
  • 3 small Persian cucumbers, peeled and chopped
  • 4 pocketless pitas
Directions

Combine the steak, onion, pumpkin pie spice, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 minced garlic clove, 2 tablespoons chopped herbs, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl; toss well to coat. Set aside while you prepare the salad.

Whisk the tahini, the remaining garlic and 2 tablespoons lemon juice, and 1 tablespoon olive oil in a separate bowl; stir in the tomatoes and cucumbers.

Heat a cast-iron skillet over medium-high heat until very hot. Brush the pitas with the remaining 1 tablespoon olive oil; cook until lightly toasted, about 1 minute per side. Transfer to plates. Working in batches, add the meat and onion to the skillet in a single layer and cook until browned, about 2 minutes per side.

Serve the steak and onion on the pitas with the cucumber salad. Top with the remaining herbs.

Per serving: Calories 632; Fat 30 g (Saturated 7 g); Cholesterol 54 mg; Sodium 869 mg; Carbohydrate 49 g; Fiber 5 g; Protein 41 g

Photograph by Johnny Miller

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