Middle Eastern Steak Pitas

  • Level: Easy
  • Total: 40 min
  • Prep: 30 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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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

  1. 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.
  2. 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.
  3. 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.
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