Garlicky Steak Pitas with Tomato, Lemon Wedge Salad &Amp; Almonds

These garlicky steak pitas are a quick and satisfying dinner that brings bold Middle Eastern-inspired flavors to your table in just 20 minutes. Tender sliced steak is seasoned with a savory spice blend and quickly seared, then tucked into warm pita pockets with juicy tomato, creamy garlic mayo and a bright homemade lemon vinaigrette.

On the side, enjoy crisp lettuce wedges drizzled with the same tangy dressing and topped with toasted almonds for a delightful crunch. It’s a complete meal that’s simple to prepare and packed with flavor.

Log in to save recipes and build weekly shopping lists.

Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

2 unit PitasView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat the steak dry with paper towels. Slice into 1-inch-thick strips and season all over with the steak spice, salt and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the steak and cook, stirring occasionally, until browned and cooked to your liking, 4-6 minutes. Transfer to a plate and tent with foil to keep warm.
2. While the steak cooks, wash and dry the produce. Zest and halve the lemon. Halve the tomato lengthwise, then thinly slice into half-moons and season with salt and pepper. Trim the root end from the lettuce and quarter it lengthwise.
3. In a small bowl, whisk together the juice from the lemon, half the garlic powder, 2 tablespoons olive oil, ½ teaspoon sugar, a pinch of salt, pepper and as much lemon zest as you like. (For 4 servings, use 4 tablespoons olive oil and 1 teaspoon sugar.)
4. Wrap the pitas in damp paper towels and microwave until warm and pliable, 40-60 seconds.
5. In another small bowl, whisk together the mayonnaise, sour cream and remaining garlic powder. Season with salt and pepper to taste.
6. Halve the pitas and gently pull apart to create pockets. Fill each pocket with garlic mayo, sliced steak, tomato and about ½ teaspoon of the dressing per pocket. Divide the pitas and lettuce wedges between plates. Drizzle the remaining dressing over the lettuce and sprinkle with almonds. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with sirloin, flank steak or ribeye. Just adjust cooking time as needed.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 2 days. Reheat the steak gently in a pan and assemble fresh.

Can I make this dairy-free?

Yes, use a dairy-free sour cream alternative and skip the almonds if needed (or use a nut-free substitute).