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

These za’atar-crusted steak pita pockets are a flavor-packed dinner that comes together in no time. Tender ranch steak is seasoned with aromatic za’atar spice, then seared to perfection and served in warm pita bread. The real stars are the accompaniments: a creamy charred scallion sauce, quick-pickled jalapeño for heat and a fresh lemon-tossed salad with crunchy iceberg lettuce and ripe tomato.

Every bite balances savory, tangy and spicy notes, making this a weeknight meal that feels anything but ordinary. Whether you’re cooking for two or a small family, these pita pockets are sure to impress.

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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

20 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 in step 4.
3. Pat the steak dry with paper towels; 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 until ready to serve.
4. In a second small bowl, combine the chopped charred scallions, crème fraîche, yogurt and as much pickled jalapeño as you like (drain the jalapeño first and reserve the pickling liquid). Add the reserved 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; 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 rested steak against the grain. Fill the pita halves with steak, charred scallion sauce and as much salad as you like. Serve with the 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 or flank steak. Adjust cooking time as needed.

How do I make the pickled jalapeño less spicy?

Remove the seeds and ribs from the jalapeño before mincing to reduce heat.

Can I prepare the sauce ahead of time?

Yes, the charred scallion sauce can be made a day in advance and refrigerated. Stir before using.