Grilled pitas hold thinly sliced steak covered in a bright olive-tomato tapenade and topped with hummus sauce and crunchy lettuce.
| Level: | Easy |
| Total: | 20 min |
| Prep: | 20 min |
| Yield: | 4 servings |
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)
- 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
Instructions
- 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.
- 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.
Nutrition Facts
| 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 |
Reviews
This was really good but honestly the hummus added nothing to the sandwich and I won’t use it in the future.
Very tastey! My hungry man ate this up and came back for more. Even my two children, 5 and 8, loved it.