Serves 6
- 6 pitas
- 1 lb Skirt Steak, Flatiron Steak or Minute London Broil
- 2 tablespoons canola oil
- 1 small onion, chopped
- 1 small red bell pepper, sliced
- 1 small yellow bell pepper, sliced
- 1 small green bell pepper, sliced
Salad
- 1 cup chopped parsley
- 1 cup chopped parsley
- 2 cloves garlic
- 2 tomatoes, chopped
- 1 tablespoons olive oil
- juice of ½ lemon
- salt and pepper
More condiments
- Israeli pickles
- Tahini
- Harissa/schug (spicy option)
Sear the steak
Heat 1 tablespoon of canola oil in a skillet. Rub steak with salt and pepper on both sides. When pan is very hot, carefully place the steak. Cook 3 minutes without touching then flip. When you leave the steak without moving it around, it builds a nice crust. Cook 3 minutes on other side. Let steak rest for 5 mins.
Cook the onions and peppers
Add more oil to pan if there isn’t any left. Bring to medium-high heat and add onions and peppers. Cook for 7 mins until veggies are soft.
Make the salad
While veggies are cooking, add parsley, garlic, tomatoes, olive oil, lemon juice, salt and pepper to a bowl and mix.
To serve
Cut a slit in your pita at the top and open it up with your fingers and stuff it up with as much good stuff as you can! The more tahini the better!
