Steak and Hummus Sandwiches
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 480
- Total Fat
- 19 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 43 milligrams
- Sodium
- 461 milligrams
- Carbohydrates
- 46 grams
- Dietary Fiber
- 7 grams
- Protein
- 32 grams
- Total: 20 min
- Prep: 20 min
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
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
- 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.
- 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.
- 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.
- 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
- 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.
- 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.
- 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.