Za’Atar Crusted Steak Pita Pockets with Charred Scallion Sauce and Pickled Jalapeño

These za’atar-crusted steak pita pockets are packed with bold flavors and textures. Tender steak is seasoned with aromatic za’atar, then paired with a creamy charred scallion sauce, tangy pickled jalapeño and a fresh lemon-dressed salad. Everything is stuffed into warm pita pockets for a satisfying meal that comes together in under 30 minutes.

The combination of spicy, tangy and creamy elements makes each bite exciting. The charred scallion sauce adds a smoky depth, while the quick-pickled jalapeño brings a bright kick. Perfect for a weeknight dinner that feels special without hours of effort.

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Ingredients

2 unit PitasView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

1 unit Baby Iceberg LettuceView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Za'atar SpiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Mince the jalapeño, removing ribs and seeds for less heat. Trim the root ends from the scallions. Quarter the lemon. Trim and discard the root end from the lettuce; separate leaves and chop into bite-size pieces. Thinly slice the tomato into rounds.
2. In a small microwave-safe bowl, combine the minced jalapeño, red wine vinegar, ½ teaspoon sugar (1 teaspoon for 4 servings) and a pinch of salt. Cover tightly with plastic wrap and microwave until the jalapeño is softened, 30-60 seconds. Uncover and refrigerate until ready to use.
3. Pat the steak dry with paper towels and season generously with za’atar spice, salt and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the steak and cook to your desired doneness, 3-6 minutes per side. During the last 4 minutes of cooking, add the scallions to the pan. Cook undisturbed until charred, 1-2 minutes per side. Transfer the steak and scallions to a cutting board. Roughly chop the scallions and let the steak rest.
4. In a small bowl, combine the chopped charred scallions, crème fraîche, yogurt and as much pickled jalapeño as you like (drain first and reserve the pickling liquid). Add the jalapeño pickling liquid 1 teaspoon at a time until the sauce reaches a drizzling consistency. Season with salt and pepper to taste.
5. In a large bowl, whisk together the juice from half the lemon, a drizzle of olive oil, salt and pepper. Add the chopped lettuce and sliced tomato and toss until evenly coated. Wrap the pitas in a damp paper towel and microwave until soft and pliable, 30-60 seconds. Halve the pitas.
6. Thinly slice the steak against the grain. Fill the pita halves with steak, charred scallion sauce and as much salad as you like. Serve with remaining lemon wedges and any extra salad on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

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

How do I make the pickled jalapeño less spicy?

Remove all seeds and white membranes before mincing. You can also use fewer jalapeños.

Can I prepare the sauce ahead of time?

Yes, the charred scallion sauce can be made up to a day in advance and stored in the refrigerator.