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Sliced Beef Pitas
with Za’atar Labneh Sauce & Roasted Potatoes
Great for Grilling
-
Time35-45 mins
-
Servings4
-
NutritionEst. 670 calories
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.
fresh
ingredients
Title
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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
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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!
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