Garlicky Beef Tenderloin Pitas
- Milk
- Sesame
- Wheat
- Eggs
- Tree Nuts
**Now with leaner ground beef! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.** 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
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Baby Lettuce
2 unit
Pitas
(Contains: Sesame, Wheat)
10 ounce
Beef Tenderloin Steak
1 unit
Lemon
10 ounce
Ranch Steak
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 tablespoon
Bold & Savory Steak Spice
1 unit
Tomato
1 teaspoon
Garlic Powder
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
2 tablespoon (tbsp)
Olive Oil
½ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
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, ½ 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 ½ tsp dressing per pita pocket.
Divide pitas and lettuce wedges between plates. Drizzle remaining dressing over lettuce and sprinkle with almonds. Serve.
