Who can resist warm rounds of pita layered with thinly sliced steak, onions, fresh herbs and creamy tahini-dressed cucumbers and tomatoes? Pumpkin pie spice imparts a warm flavor to the meat.
| Level: | Easy |
| Total: | 40 min |
| Prep: | 30 min |
| Cook: | 10 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 632 |
| Total Fat | 30 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 54 milligrams |
| Sodium | 869 milligrams |
| Carbohydrates | 49 grams |
| Dietary Fiber | 5 grams |
| Protein | 41 grams |
Reviews
This was really tasty and easy to make. I modified just a bit, marinated and grilled the whole flank steak, sliced before serving (tossed the sliced onions in a grill basket. Toasted the pitas on the grill, too. Yum! Will definitely be making this again soon.
Simple, fast, flavorful and very yummy. Is now in my staple go to recipes for weekday meals.
This meal was delicious! I think my husband and I each devoured our pitas in about 5 minutes. It came together really easily too. I did make some adjustments to the recipe though to suit our tastes. Substituted filet for the flank steak, and homemade tzatziki sauce for the tahini-cucumber sauce. Used fresh Italian parsley and very little of the pumpkin pie seasoning–just a pinch. I also used pocket pitas rather than pocketless (didn’t know how we’d eat it otherwise. Overall a tasty, healthy meal with fresh flavor. Definitely will make again.