Za'atar-Spiced Beef Pitas with Watermelon Radish & Fig Salad

Za'atar-Spiced Beef Pitas

with Watermelon Radish & Fig Salad

25 MIN
2 Servings
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From the Test Kitchen

To give thin-sliced beef a delicious crust, before sautéing it, we’re coating it with cornstarch and za’atar—a popular Middle Eastern spice blend. The warm flavors are balanced by a creamy tahini-yogurt sauce and a bright side salad.

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  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & rehydrate the fig:
1 Prepare the ingredients & rehydrate the fig:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Cut off and discard the root end of the lettuce; roughly chop 2/3 of the leaves and thinly slice the rest, keeping them separate. Roughly chop the fig; place in a bowl and add enough hot water to cover. Peel the radish. Cut off and discard the ends; halve lengthwise, then thinly slice crosswise.

Make the sauce:
2 Make the sauce:

In a bowl, combine the tahini, yogurt, 1 tablespoon of water, half the vinegar, a drizzle of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.

Warm the pitas:
3 Warm the pitas:

Stack the pitas on a large piece of aluminum foil; tightly wrap to seal. Place directly onto the oven rack and warm 5 to 6 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.

Coat & cook the beef:
4 Coat & cook the beef:

While the pitas warm, using your hands, separate the sliced beef. Pat dry with paper towels. Place in a bowl and season with salt and pepper. Add the cornstarch and za’atar seasoning; toss to coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a piece of beef sizzles immediately when added, add the coated beef in an even layer (shaking off any excess cornstarch before adding). Cook, without stirring, 2 to 4 minutes, or until browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until just cooked through. Turn off the heat.

Make the salad:
5 Make the salad:

While the beef cooks, in a medium bowl, combine the chopped lettuce, rehydrated fig (draining before adding), sliced radish, and remaining vinegar. Drizzle with olive oil and season with salt and pepper; toss to coat. Season with salt and pepper to taste.

Finish the pitas & serve your dish:
6 Finish the pitas & serve your dish:

Spread a layer of the sauce onto the warmed pitas. Top with the cooked beef and sliced lettuce. Serve the finished pitas with the salad on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients & rehydrate the fig:
1 Prepare the ingredients & rehydrate the fig:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Cut off and discard the root end of the lettuce; roughly chop 2/3 of the leaves and thinly slice the rest, keeping them separate. Roughly chop the fig; place in a bowl and add enough hot water to cover. Peel the radish. Cut off and discard the ends; halve lengthwise, then thinly slice crosswise.

2 Make the sauce:

In a bowl, combine the tahini, yogurt, 1 tablespoon of water, half the vinegar, a drizzle of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.

Make the sauce:
Warm the pitas:
3 Warm the pitas:

Stack the pitas on a large piece of aluminum foil; tightly wrap to seal. Place directly onto the oven rack and warm 5 to 6 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.

4 Coat & cook the beef:

While the pitas warm, using your hands, separate the sliced beef. Pat dry with paper towels. Place in a bowl and season with salt and pepper. Add the cornstarch and za’atar seasoning; toss to coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a piece of beef sizzles immediately when added, add the coated beef in an even layer (shaking off any excess cornstarch before adding). Cook, without stirring, 2 to 4 minutes, or until browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until just cooked through. Turn off the heat.

Coat & cook the beef:
Make the salad:
5 Make the salad:

While the beef cooks, in a medium bowl, combine the chopped lettuce, rehydrated fig (draining before adding), sliced radish, and remaining vinegar. Drizzle with olive oil and season with salt and pepper; toss to coat. Season with salt and pepper to taste.

6 Finish the pitas & serve your dish:

Spread a layer of the sauce onto the warmed pitas. Top with the cooked beef and sliced lettuce. Serve the finished pitas with the salad on the side. Enjoy!

Finish the pitas & serve your dish:
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