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Chickpea Garlic Sauce Steak Pitas

Chickpea Garlic Sauce Steak Pitas

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Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 5 minutes
Total Time 37 minutes
Course Main
Cuisine Mediterranean
Servings 4 servings

Equipment

  • 1 Grill pan or skillet
  • 1 Blender or Food Processor
  • 1 Mixing bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Tongs
  • 1 Measuring cups
  • 1 Measuring spoons

Ingredients
  

  • 1 1/4 pound flank steak trimmed
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon olive oil divided
  • 4 each pita breads warmed
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/4 small red onion thinly sliced
  • 1/4 cup fresh parsley chopped
  • 1 can chickpeas 15 oz, drained and rinsed
  • 2 cloves garlic roughly chopped
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons lemon juice fresh
  • 2 tablespoons tahini stirred
  • 2 tablespoons water cold
  • 1/4 teaspoon cayenne pepper optional
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil for salad
  • 1/4 teaspoon kosher salt for salad
  • 1/4 teaspoon black pepper for salad

Instructions
 

  • Pat the flank steak dry and season both sides with 1/2 teaspoon kosher salt, black pepper, cumin, and smoked paprika, then rub with 1/2 tablespoon olive oil.
  • Preheat a grill pan or skillet over medium-high heat until very hot.
  • Grill the steak for 4 to 6 minutes per side for medium-rare or to desired doneness.
  • Transfer the steak to a cutting board and rest for 5 minutes before slicing thinly against the grain.
  • In a blender or food processor, combine chickpeas, garlic, Greek yogurt, lemon juice, tahini, remaining 1/2 tablespoon olive oil, remaining 1/2 teaspoon kosher salt, cayenne (if using), and cold water, then blend until smooth and creamy, adding a splash more water if needed.
  • In a mixing bowl, toss cherry tomatoes, cucumber, red onion, and parsley with red wine vinegar, olive oil for salad, kosher salt for salad, and black pepper for salad.
  • Warm the pita breads in a dry skillet or directly over a low flame until pliable.
  • Spread a generous layer of chickpea garlic sauce inside each warm pita.
  • Add sliced steak to each pita and top with the tomato-cucumber salad.
  • Serve immediately with extra sauce on the side.

Notes

For the juiciest steak, let it come to room temperature for 20 to 30 minutes before cooking and avoid moving it too much in the pan to build a good sear. If using a different cut like skirt or sirloin, adjust cooking time accordingly and slice very thinly against the grain. The chickpea garlic sauce should be thick yet spreadable; thin with water a teaspoon at a time to reach the right consistency, or add more yogurt for tang. Pitas reheat best over a flame or in a hot skillet wrapped in foil. The sauce and salad can be made up to a day ahead; store the sauce covered and loosen with a splash of water or lemon juice before serving.
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