We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Sliced Beef Pitas
with Za’atar Labneh Sauce & Roasted Potatoes
40 MIN
4 Servings
From the Test Kitchen
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.
-
NutritionPER SERVING
-
Calories670 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
8 Beef Medallions
- 4 Pocketless Pitas
- ½ lb Grape Or Cherry Tomatoes
- 1¼ lbs Golden Potatoes
- 1 clove Garlic
- ½ cup Labneh Cheese
- 1 tsp Whole Dried Oregano
-
1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
- 1 Lime
- 1 head Butter Lettuce
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the potatoes:
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.
2
Prepare the remaining ingredients & make the labneh sauce:
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.
3
Cook the beef:
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.
4
Warm the pitas:
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
5
Slice the beef & serve your dish:
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!
1
Prepare & roast the potatoes:
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.
2
Prepare the remaining ingredients & make the labneh sauce:
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.
3
Cook the beef:
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.
4
Warm the pitas:
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
5
Slice the beef & serve your dish:
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!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered