Steak and Hummus Sandwiches

  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 4 servings
  • Nutrition Info
Save Recipe

Ingredients

1/2 red onion, thinly sliced

1/2 cup sliced pickled banana peppers, plus 1/2 cup juice from the jar

1/2 cup hummus

1 pound grilled flank steak reserved from Grilled Steak With Tapenade, recipe follows

2 tablespoons extra-virgin olive oil 

Kosher salt and freshly ground pepper

Kosher salt and freshly ground pepper 

4 pocketless pitas (preferably whole wheat)

8 romaine lettuce leaves, thinly sliced

Hot sauce, for topping (optional)

Grilled Steak With Tapenade

1/2 cup pitted kalamata olives

1 medium shallot

1 clove garlic

1 sprig rosemary, leaves stripped

1/4 teaspoon red pepper flakes

1/4 cup extra-virgin olive oil

1 lemon, halved

Kosher salt and freshly ground pepper

2 pounds flank steak

1 pint grape tomatoes, quartered

1/4 cup roughly chopped fresh parsley

Directions

  1. Preheat a grill or grill pan to medium high. Toss the onion, banana peppers and 1/3 cup of the pickle juice in a bowl. Whisk the hummus with 3 to 4 tablespoons water in another bowl until smooth and pourable.
  2. Thinly slice the steak against the grain, then cut crosswise into bite-size pieces. Toss with the remaining 3 tablespoons pickle juice, 1 tablespoon olive oil, and salt and pepper to taste.
  3. Brush the pitas on one side with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill, oiled-side down, until lightly toasted, about 1 minute.
  4. Remove the pitas from the grill and top with the steak. Drain the onion and peppers; divide evenly among the pitas. Top with the lettuce and drizzle with the hummus sauce. Top with hot sauce, if desired.

Grilled Steak With Tapenade

  1. Reheat a grill or grill pan to high. Pulse the olives, shallot, garlic, rosemary, red pepper flakes, 2 tablespoons olive oil and the juice of 1/2 lemon in a food processor; season with salt and pepper.
  2. Pierce the steak all over with a fork and season with salt and pepper. Rub 1 heaping tablespoon olive mixture all over the steak, then set aside, about 10 minutes. Meanwhile, toss the remaining olive mixture with the tomatoes, parsley, the remaining 2 tablespoons olive oil and the juice of the remaining 1/2 lemon in a small bowl.
  3. Grill the steak until browned on one side, about 7 minutes. Flip and cook about 7 more minutes for medium rare. Transfer the steak to a cutting board and let rest 5 minutes. Cut in half; reserve one half for steak sandwiches (at right). Thinly slice the remaining steak against the grain and top with the olive-tomato tapenade.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Perfectly Grilled Steak

Salisbury Steak

Chicken Fried Steak with Gravy

Steak Bites