STEAK PITAS WITH TAHINI CUCUMBER SALAD

Steak Pitas with Tahini Cucumber Salad image

Who can resist warm rounds of pita layered with thinly sliced steak, onions, fresh herbs and creamy tahini-dressed cucumbers and tomatoes? These hearty, colorful pitas are loosely inspired by the popular Middle Eastern street food shawarma. Pumpkin pie spice imparts warm flavor to the meat and stands in for the spice blend typically used for shawarma meats.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

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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

Steps:

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, Fat 30 grams, SaturatedFat 7 grams, Cholesterol 54 milligrams, Sodium 869 milligrams, Carbohydrate 49 grams, Fiber 5 grams, Protein 41 grams