Mediterranean Steak Pitas with Labneh

Name: Mediterranean Steak Pitas with Labneh
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 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; 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; 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

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

Total time: 30 min
Serves: 2
Updated: August 12, 2026
Recipe by: Saba

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Mediterranean Steak Pitas with Labneh

Prep: 20 min
Cook: 10 min
Total: 30 min
Serves: 2

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

Step 1Remove the steak from the refrigerator about 20 minutes before cooking. Pat it dry and cut it into bite-sized cubes.
Step 2Heat 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

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

Assemble

Step 4Warm the pitas in the skillet, oven, or directly over a low gas flame until soft and lightly toasted.
Step 5Spread 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

https://www.dineincolors.com/recipes/mediterranean-steak-pitas-with-labneh