thegingerchef

Recipes from My Kitchen

Middle Eastern Steak Pitas

Recently I tried a Food Network Magazine recipe (http://www.foodnetwork.com/recipes/food-network-kitchens/middle-eastern-steak-pitas-recipe/index.html).  You might want to look at their photo of the finished product, it looks a little better than mine (I subbed out a few ingredients, which worked, but didn’t look as good).

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Ingredients:

1# flank steak, sliced thin
1 medium onion thinly sliced (I used about 1/4 of an onion)
1 tsp pumpkin pie spice (I know, right?!?)
1/4 C lemon juice
3 Tbsp olive oil
2 cloves garlic, minced
1/4 C fresh chopped parsley or mind (I used mint)
salt, pepper
1/4 C tahini paste (I used hummus)
2 tomatoes
3 small cucumbers, peeled and diced
4 pocketless pitas

Combine the steak, onion, spices, lemon juice, oil, garlic, salt, and pepper in a bowl and set aside to marinade.

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Whisk the hummus, garlic, lemon juice, and oil in a bowl, then add in the diced tomatoes and cucumbers and toss.

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I used hummus instead of tahini paste because my grocery store only sold tahini paste by the gallon (or so it seemed).  The jar was huge, and since I’m not planning on making a lot of hummus in the near future, I just bought hummus and used that – I’m guessing there’s not a huge difference, provided you don’t get some funky hummus flavor :-p

Here is one of the ingredients I subbed – I didn’t have pocketless pitas, so I got regular pitas.  They were rather small, and didn’t hold as much of the filling as I would have liked, so after I ate my pita (ok, two of them) I just mixed the remaining meat/veggie ingredients together and ate them with a spoon.  This is what I wanted you to see on the FN website – their photo of the finished product looks really good.

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Heat up some oil in a pan and toast the pita (I did not do this step).  Then heat some more oil, and add in the meat/onion mix in small batches, cooking till browned.  Something I mentioned in another post was heating a few things at a time – you definitely want to do small batches here because the added liquid (lemon juice) will definitely cause the pan to steam, instead of sear.  When all the meat is cooked, fill (or top) your pita with the meat and tomato mixtures.

When you’re cooking this recipe, and then eating it, you can absolutely smell and taste all of the different flavors that go into this dish – the lemon (very strong), the pumpkin pie spice (smells delicious when cooking, even though your mind will tell you the dish smells sweet, your mouth will disagree), and the mint (great smell while it’s cooking).  I liked the recipe, probably not something I’ll make very often – but it’s great for a quick meal (one pan!) when you have some leftover ingredients.

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