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In this Middle Eastern-inspired recipe, warm pitas are loaded with slices of beef, seasonal tomatoes, and a zesty sauce made from creamy labneh cheese mixed with za’atar, a traditional blend of sumac, oregano, thyme, and more.
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If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and the oregano; toss to coat. Arrange in an even layer and roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
While the potatoes roast, halve the tomatoes. Place in a bowl; drizzle with olive oil and season with salt and pepper. Stir to coat. Quarter the lime. Cut off and discard the root end of the lettuce; thinly slice the leaves. Place in a bowl and top with the juice of 2 lime wedges. Season with salt and pepper; toss to coat. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the labneh, za’atar seasoning, the juice of the remaining lime wedges, a drizzle of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.
STOVE: Pat the beef dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef and cook 2 to 3 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest at least 5 minutes.
GRILL: Pat the beef dry with paper towels. Season with salt and pepper and drizzle with olive oil on both sides. Grill the seasoned beef 2 to 3 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest at least 5 minutes.
STOVE: Stack the pitas on a large piece of aluminum foil; tightly wrap to seal. Carefully place directly onto an oven rack; warm 5 to 6 minutes, or until heated through and pliable. Remove from the oven and carefully unwrap. Transfer to a work surface.
GRILL: Grill the pitas 1 to 2 minutes per side, or until lightly toasted and pliable. Transfer to a work surface
Thinly slice the rested beef. Assemble the sandwiches using the warmed pitas, labneh sauce, sliced beef, seasoned tomatoes, and seasoned lettuce. Serve with the roasted potatoes on the side. Enjoy!
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