Steak and Hummus Sandwiches

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

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