Steak Pita with Cucumber Salad and Tahini
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 632, total fat 30 G., saturated fats 7 G., proteins 41 G., carbohydrates 49 G., fiber 5 G., cholesterol 54 mg, sodium 869 mg, sugar 1 G.
Calories 632, total fat 30 G., saturated fats 7 G., proteins 41 G., carbohydrates 49 G., fiber 5 G., cholesterol 54 mg, sodium 869 mg, sugar 1 G.
No one can resist warm flatbreads topped with thin strips of grilled steak, onions, fresh herbs, cucumbers, and tomatoes in a delicate tahini dressing. These hearty, flavorful pitas are inspired by the popular Middle Eastern street food, shawarma. Pumpkin pie spice blend adds a tangy flavor to the meat, replacing the array of spices typically found in shawarma.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 flank steak weighing 600 g, thinly sliced across the grain
- 1 medium onion, thinly sliced
- 1 teaspoon pumpkin pie spice
- 1/4 cup freshly squeezed lemon juice
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, crushed
- 1/4 cup chopped fresh parsley and/or mint
- 1/4 tbsp. sesame tahini paste
- 2 medium tomatoes, diced
- 3 small cucumbers, peeled and sliced
- 4 pitas without cavities
We recommend
Recipes with similar ingredients: beef, pita, pumpkin pie spice, tahini, tomatoes, cucumbers, lemon juice, mint
Cooking the dish according to the recipe:
- In a bowl, combine the meat, 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 black pepper; toss to combine. Set aside while you prepare the salad.
- In another bowl, combine tahini, remaining garlic, 2 tablespoons lemon juice, and 1 tablespoon olive oil; add tomatoes and cucumbers.
- Heat a cast-iron skillet over medium heat until very hot. Brush the pitas with the remaining 1 tablespoon olive oil and cook until lightly browned, about 1 minute per side. Transfer to plates.
- Add the meat and onions to the pan in a few batches, spreading them in a single layer, and fry for 2 minutes on each side. Serve the steak and onions on pitas with cucumber salad. Sprinkle with the remaining herbs.
Categories:
Similar recipes
