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Mediterranean Steak Pitas with Labneh

Mediterranean Steak Pitas with Labneh

This is the lazy dinner you make when you want something delicious that can be ready faster than ordering takeout. Juicy seasoned steak, creamy labneh, crunchy cucumber tomato salad, pickled onions, pistachios, and plenty of za’atar, all piled onto warm pita
 
Serves: 2
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes

  • INGREDIENTS

    Mediterranean Steak:

    1 lb New York strip steak

    1 tbsp Olive oil

    ½ tsp Garlic powder

    ½ tsp Smoked paprika

    ¼ tsp Ground cumin

    ½ tsp Kosher salt

    ¼ tsp Black pepper

     

    Cucumber Tomato Salad:

    1 cup Chopped English cucumber

    ¾ cup Cherry tomatoes, halved

    ¼ cup Sliced pepperoncini

    2 tsp Olive oil

    2 tsp Fresh lemon juice

    1 tbsp Chopped parsley

    Salt, to taste

    Pepper, to taste

     

    Assemble:

    2 Pita breads

    ½ cup Labneh

    1 cup Arugula

    Pickled red onions

    3 tbsp Roasted pistachios, roughly chopped

    Za’atar, for finishing

    Lemon wedges, for serving

  • INSTRUCTIONS

    Mediterranean Steak:

    1. Remove the steak from the refrigerator about 20 minutes before cooking. Pat it dry and cut it into bite-sized cubes.
    2. Heat a cast-iron skillet over medium-high heat. Add the steak in a single layer and season cook for 5 to 7 minutes, turning occasionally, until browned and cooked to your liking. Transfer to a plate and let it rest.

     

    Cucumber Tomato Salad:

    3. Add the cucumber, tomatoes, pepperoncini, olive oil, lemon juice, parsley, salt, and pepper to a bowl. Toss to combine

     

    Assemble:

    4. Warm the pitas in the skillet, oven, or directly over a low gas flame until soft and lightly toasted.
    5. Spread each pita generously with labneh. Top with arugula, cucumber tomato salad, pickled onions, steak, and pistachios. Finish with za’atar and a squeeze of fresh lemon

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