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Za'atar-Spiced Beef Pitas
with Watermelon Radish & Fig Salad
25 minWellness at Blue Apron
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2 Servings
- Est. 750 Cals/serving
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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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fresh
ingredients
Title
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1 head Green Leaf Lettuce
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10 oz Thinly Sliced Beef
- ½ cup Plain Greek Yogurt
- 1 clove Garlic
- 1 oz Dried Fig
- 2 Pocketless Pitas
- 2 Tbsps Tahini
- 1 Watermelon Radish
- ¼ cup Cornstarch
- 1 Tbsp Red Wine Vinegar
- 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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