Garlicky Bavette Steak Pita Wraps
with Tomato, Lemony Wedge Salad & Almonds
- Milk
- Sesame
- Wheat
- Tree Nuts
- Eggs
This Middle Eastern-inspired meal is simple to make, loaded with flavor, and lands on your table in just 20 minutes. You’ll coat thinly sliced steak with our bold and savory steak spices. After a quick trip to a hot pan, you'll load it into fluffy pitas along with juicy tomato, creamy garlic mayo, and a bright homemade lemon vinaigrette. Serve with a wedge salad with more of that homemade dressing, plus a shower of almonds.
Ingredients
1 tablespoon
Bold & Savory Steak Spice
1 unit
Tomato
1 unit
Lemon
1 teaspoon
Garlic Powder
1.5 tablespoon
Sour Cream
(Contains: Milk)
2 unit
Pitas
(Contains: Sesame, Wheat)
10 ounce
Bavette Steak
1 unit
Baby Lettuce
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
2 tablespoon
Mayonnaise
(Contains: Eggs)
Not included in your delivery
Salt
Pepper
Cooking Oil
Olive Oil
Sugar
Nutrition Values
Utensils
Cooking Steps
• Pat steak dry with paper towels. Slice into 1-inch-thick strips; season all over with Steak Spice, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook, stirring occasionally, until browned and cooked to desired doneness, 4-6 minutes. • Transfer steak to a plate and tent with foil to keep warm.
• While steak cooks, wash and dry produce. • Zest and halve lemon. Halve tomato lengthwise; thinly slice into half-moons and season with salt and pepper. Trim and discard root end from lettuce; quarter lengthwise.
• In a small bowl, whisk together juice from all the lemon, half the garlic powder (you’ll use the rest later), 2 TBSP olive oil, 1⁄2 tsp sugar, a pinch of salt, pepper, and as much lemon zest as you like (4 TBSP olive oil and 1 tsp sugar for 4 servings).
• Wrap pitas in damp paper towels; microwave until warm and pliable, 40-60 seconds.
• In a second small bowl, whisk together mayonnaise, sour cream, and remaining garlic powder. Taste and season with salt and pepper if desired.
• Halve pitas; gently pull apart to create pockets. Fill with garlic mayo, sliced steak, tomato, and 1⁄2 tsp dressing per pita pocket. • Divide pitas and lettuce wedges between plates. Drizzle remaining dressing over lettuce and sprinkle with almonds. Serve.
Beef is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the flavorful steak seasoning and tangy lemon dressing. The garlic mayo added a creamy touch to the pitas 🍲.
- Ease of prep: Some found it quick and easy, while others felt it took longer than expected to prepare.
- Suggestions: Consider grilling the steak for a nice alternative on hot days. Adjust oil in the dressing to taste.
- Texture: Several noted the steak was tough or chewy; tenderizing or adjusting cooking time might help.
- Portions: A few mentioned the meal could be light; consider adding extra ingredients to bulk it up.
Reviews from our home cooks
Wow wow wow. Outstanding. The steak was flavorful and tender, the whole meal was very very good. The steak seasoning is banging! THANK YOU FOR LISTENING. Well done!
Delicious although the steak was rather tough. My favorite part was the salad with the lemon dressing that was amazing.
Very good. Grilled the steak instead of using stovetop. Nice light meal on hot days.
Really need to start sending salad dressing packets with the recipes that call for them. Otherwise decent basic pita recipe.
Took too long to prepare and the dressing for the salad called for too much oil.
