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Steak + Pita

Reheating time: 10-15 minutes

OMG you guys. The kitchen smells so good right now. It’s truly something else. I wish we could have WECO scratch + sniff stickers for this dinner. Between the pomegranate molasses and mint for the yogurt, the roasted beets and charred rosemary, and the freaking steak… sheesh. It’s an aroma wonderland. This dinner is very fun and playful. Double condiment style has been great this week (tuesday we did two salsas for tacos, and to be honest I didn’t even miss the pickles… sorry pickles). Having two sauces/spreads truly makes you feel like you’re living the high life. Tender glazed steak tips jammed into pita with tangy sweet labneh and roasty toasty hummus sounds like everything I need to be complete. Oh wait- forgot about the farro salad. But can you blame me? Once you try the steak, you’ll understand the power of beefy captivation. Get in there! 

For the steak:

Broiling is your best friend. Unless you have your grill set up! I can’t wait for spring and summer- we’re gonna get you out of your kitchen this season and in front of your grill with grill friendly reheating instructions for literally EVERYTHING. 

In the meantime, line a sheet tray with aluminum foil and arrange your pieces of steak in an even layer. 

*If you don’t want to wait 8-10 minutes for these to broil- slice them up into thin pieces before broiling! This may overcook the beef, but will go a lot faster*

With the broiler on low, broil the pieces of beef for 4-5 minutes, give them a flip, and broil for 4-5 more minutes. Check them, and if they need more time, put em back! This is a personal preference step. 

Once hot, let them rest for 1-2 minutes while you get everything else ready.

Hummus and yogurt are good to go- and the farro salad just needs to be fluffed up in a bowl. If you want hot farro (not recommended), either fry it in a nonstick pan or blast it in the microwave for a few minutes. 

Steak’s hot, sauces and farro are ready, last thing is the pita. These pita are INSANE. From Angel Bakery in the Bronx (long time favorite), they are like a fluffy dreamy mashup of a pita, an english muffin, and a ciabatta roll. Hit them in the toaster or broiler for a minute or two to warm, then open them up for all the stuffing. Go in there first with some hummus and yogurt, and then slice the steak into thick strips and pile that in. When slicing the steak, make sure that you are going against the grain- meaning that if you see lines of muscle tissue running perpendicular to your knife when you are slicing, you’re good. This makes the steak much easier to bite into, and if sliced correctly, you won’t be pulling out slices of steak with every bite. 

The layers are key here! I started with hummus, then steak, then yogurt, then more steak, then a bit more hummus. Needless to say I was not disappointed. I was, however, quite messy at the end of my pita journey. But idk. It was so worth it. I can’t wait to see what you guys make! Show us your pitas!

That’s it!

Thanks so much for being a part of tonight’s dinner! We hope you love it as much as we loved making it happen for you. Dinner is served, and solved 🙂

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