Quick Garlic Steak Pitas with Lemon Wedge Salad and Almonds

These garlicky steak pitas are the perfect quick dinner when you crave big flavor without spending hours in the kitchen. In just 20 minutes, you can have tender, spiced steak tucked into warm pita pockets with juicy tomatoes and a creamy garlic mayo. A bright homemade lemon vinaigrette doubles as a dressing for the crisp wedge salad, topped with toasted almonds for crunch.

This recipe is all about simplicity and bold tastes. The steak is sliced thin and cooked quickly in a hot pan, while the pitas are warmed until fluffy. The lemon dressing adds a fresh zing that ties everything together. Whether you’re cooking for a busy weeknight or a casual weekend meal, these steak pitas are sure to satisfy.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

2 unit PitasView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView 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 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 and pepper. Add lemon zest to taste. (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 if desired.
6. Halve the pitas and gently pull apart to create pockets. Fill each pocket with some 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 sirloin, flank steak or ribeye. Just slice thinly and 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 pitas.

Can I make this dairy-free?

Yes, use a dairy-free sour cream and mayonnaise alternative. The rest of the ingredients are naturally dairy-free.