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Steak + Pita

Maybe you’re here for the steak, maybe you’re here for the pita, or maybe you’re here for the roasted beet hummus with feta cheese (ahem, us!) Either way, we’re just super glad you’re here 🙂 We used tasty sirloin steak for your dinner tonight and marinated it in ginger, garlic, paprika, coriander, and a little bit of our little secret: molasses. When you pile your steak in your pita, be sure to add some of your hummus and labneh, the sweetness of the beets and pomegranate make the fruity flavors POP. But here’s the thing: you don’t have to make a sandwich this eve! Make your dinner a plate if you’d like—and then rip and dip the heck outta that pita and make each bite a bit different. Variety! It’s the spice of life! 

P.S. Want to see Chef Matt’s rundown on how to heat up your steak + pita? Check out our video here: 🙂

What’s in your bag:

  • Chermoula marinated sirloin tips with red pepper + sundried tomato glaze
  • Roasted beet hummus with feta + charred rosemary
  • Pomegranate labneh with mint + lemon-sumac oil
  • Toasted farro salad with shaved carrots, favas, basil + za’atar
  • Pita bread!

What you’ll need from home:

  • Sheet tray with aluminum foil
  • Olive oil 
  • Saute pan

Total prep time: 10-15 minutes

The Steak

  1. Preheat your oven to 350F. 
  2. Drizzle a little bit of olive oil onto your foil-lined sheet tray and place the steak mixture on the tray.
  3. Heat for around 8-10 minutes or until warmed through. 

The Pita:

  1. This one’s up to you! Eat it cold, or warm it up to get it nice and toasty. We like doing this in a dry saute pan over low heat to keep some pliability in the pita for scoopin’.

The Roasted Beet Hummus + Labneh

  1. Best served cold!

The Farro

  1. Best served cold!

What are ya feelin’? Pita sandwich style? Rip and dip style? You pick! Enjoy 🙂

That’s it! Dinner solved, dinner served. #weareWECO

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