Middle Eastern Steak Pitas Recipe

Name: Middle Eastern Steak Pitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds flank steak, thinly sliced against the grain; 1 medium onion, thinly sliced; 1 teaspoon pumpkin pie spice; 1/4 cup fresh lemon juice; 3 tablespoons extra-virgin olive oil; 2 cloves garlic, minced; 1/4 cup chopped fresh parsley and/or mint; Kosher salt and freshly ground pepper; 1/4 cup tahini (sesame paste); 2 medium tomatoes, diced; 3 small Persian cucumbers, peeled and chopped; 4 pocketless pitas

Servings: persons

1 1/4 pounds flank steak, thinly sliced against the grain
1 medium onion, thinly sliced
1 teaspoon pumpkin pie spice
1/4 cup fresh lemon juice
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/4 cup chopped fresh parsley and/or mint
Kosher salt and freshly ground pepper
1/4 cup tahini (sesame paste)
2 medium tomatoes, diced
3 small Persian cucumbers, peeled and chopped
4 pocketless pitas

1
Combine the steak, onion, pumpkin pie spice, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 minced garlic clove, 2 tablespoons chopped herbs, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl; toss well to coat.
2
Set aside while you prepare the salad.
3
Whisk the tahini, the remaining garlic and 2 tablespoons lemon juice, and 1 tablespoon olive oil in a separate bowl; stir in the tomatoes and cucumbers.
4
Heat a cast-iron skillet over medium-high heat until very hot.
5
Brush the pitas with the remaining 1 tablespoon olive oil; cook until lightly toasted, about 1 minute per side.
6
Transfer to plates.
7
Working in batches, add the meat and onion to the skillet in a single layer and cook until browned, about 2 minutes per side.
8
Serve the steak and onion on the pitas with the cucumber salad.
9
Top with the remaining herbs.
10
Per serving: Calories 632; Fat 30 g (Saturated 7 g); Cholesterol 54 mg; Sodium 869 mg; Carbohydrate 49 g; Fiber 5 g; Protein 41 g
11
Photograph by Johnny Miller

518

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 pounds flank steak, thinly sliced against the grain, 1 medium onion, thinly sliced, 1 teaspoon pumpkin pie spice, 1/4 cup fresh lemon juice, and more.

Yes, Middle Eastern Steak Pitas falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Middle Eastern Steak Pitas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions