Middle Eastern Steak Pita Wraps
- Milk
- Sesame
- Wheat
- Eggs
Get ready for dinner in a flash! This Middle Eastern-inspired meal is full of flavor, simple to make, and lands on your table in 15 minutes or less. You’ll season thinly sliced steak with our Shawarma Spice Blend, then sear in a hot pan. Toss baby lettuce with juicy tomato, salty feta, and a Greek vinaigrette, then load that delicious warm steak and refreshing salad into fluffy pitas and drizzle with smoky garlic herb sauce. Scatter with quick-pickled red onion and sprinkle with hot sauce, then add a helping of salad on the side for a dinner-worthy sammie—fast!
Ingredients
1 unit
Baby Lettuce
½ cup
Feta Cheese
(Contains: Milk)
½ unit
Red Onion
10 ounce
Bavette Steak
2 unit
Pitas
(Contains: Sesame, Wheat)
1 unit
Lemon
1.5 ounce
Greek Vinaigrette
(Contains: Milk, Eggs)
4 ounce
Grape Tomatoes
1 ounce
Smoky Garlic Herb Sauce
(Contains: Eggs)
1 tablespoon
Shawarma Spice Blend
1 teaspoon
Hot Sauce
Not included in your delivery
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Cooking Steps
Wash and dry produce.
Halve, peel, and thinly slice half the onion (whole onion for 4 servings). Halve lemon. Trim and discard root end from lettuce; chop leaves into bite-size pieces.
Pat steak* dry with paper towels, then thinly slice. Season with Shawarma Spice Blend, salt, and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add steak; cook, stirring occasionally, until cooked to desired doneness, 4-6 minutes.
While steak cooks, in a small microwave-safe bowl, combine onion, juice from half the lemon (whole lemon for 4 servings), and a pinch of salt. Cover with plastic wrap and microwave until onion is tender, 30-40 seconds. Set aside to pickle.
Add lettuce, tomatoes, feta, and vinaigrette to a large bowl; toss to combine.
Wrap pitas in damp paper towels and microwave until warm and pliable, 20-30 seconds.
Place steak in a line across the middle of each pita. Top with as much salad as you like. Drizzle with smoky garlic herb sauce; top with as much pickled onion (draining first) as you like and as much hot sauce as you like. Fold pitas in half to form wraps.
Divide wraps between plates and serve with any remaining salad on the side.
