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.)

View Full Nutrition

fresh

ingredients

1 head Green Leaf Lettuce
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)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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!