This meal takes its cue from the bright, savory flavors of the Mediterranean and Middle East. We’re filling warm pitas with a satisfying combination of hearty sautéed beef and crunchy cucumber mixed with yogurt and lemon juice. (To give our beef extra depth of flavor, we’re first marinating it in a combination of tahini and garlic.) On the side, a bright salad of radishes and sugar snap peas—cooked briefly, then shocked in ice water to lock in their fresh flavor—balances out the rich sandwiches.
Ingredients
Ingredients
- 10 oz Thinly Sliced Beef
- 2 Pitas
- 4 oz Sugar Snap Peas
- 3 Radishes
- 2 Garlic
- 1 Cucumber
- 1 Lemon
- 2 tbsp Tahini
- 1/2 c Plain Greek Yogurt
Instructions
Instructions
Prepare the ingredients & marinate the beef:
Heat a small saucepan of salted water to boiling on high. Wash and dry the fresh produce. Peel the cucumber, leaving alternating strips of skin intact; quarter lengthwise, then cut out and discard the seeds. Cut the cucumber crosswise into ¼-inch-thick pieces; place in a medium bowl. Snap off and discard the stem end of each snap pea; pull off and discard the tough string that runs the length of the pod. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemon. In a medium bowl, whisk together the tahini, half the garlic paste, the juice of 1 lemon wedge, and 1 teaspoon of water until smooth. Drizzle with olive oil and season with salt and pepper to taste. Using your hands, separate the sliced beef; pat dry with paper towels. Season with salt and pepper. Add to the bowl of marinade; gently toss to coat. Set aside to marinate, stirring occasionally, for at least 10 minutes.
Dress the cucumber:
While the beef marinates, in a medium bowl, combine the cucumber, yogurt, the juice of 1 lemon wedge, and as much of the remaining garlic paste as you’d like. Drizzle with olive oil and season with salt and pepper. Stir to combine. Season with salt and pepper to taste.
Blanch & shock the snap peas:
While the beef continues to marinate, fill a medium bowl with ice water; add a pinch of salt. Set aside. To the saucepan of boiling water, add the snap peas. Cook, stirring frequently, 2 to 4 minutes, or until bright green and slightly softened. Using a slotted spoon or strainer, immediately transfer to the bowl of ice water. Let stand until cool. Drain thoroughly and pat dry with paper towels.
Warm the pitas:
Heat a medium, dry pan (nonstick, if you have one) on medium-high until hot. Working 1 at a time, add the pitas and warm 1 to 2 minutes per side, or until heated through and pliable. Transfer the warmed pitas to a large piece of aluminum foil; tightly wrap the foil around the pitas to seal and keep warm.
Cook the beef:
In the same pan, heat 1 teaspoon of olive oil on high until hot. Add the marinated beef in a single, even layer. Cook, without stirring, 1 to 2 minutes, or until browned. Continue to cook, stirring constantly, 1 to 2 minutes, or until browned and just cooked through. Remove from heat. Season with salt and pepper to taste.
Make the salad & plate your dish:
In a large bowl, combine the radishes and shocked snap peas. Add the juice of the remaining lemon wedges and a drizzle of olive oil. Stir to combine. Season with salt and pepper to taste. Carefully unwrap the warmed pitas and transfer to a cutting board. Halve crosswise; carefully open the pockets. Fill with the dressed cucumber and cooked beef. Divide the pitas and salad between 2 dishes. Enjoy!