Spiced Beef and Onion Pitas with Parsley Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
3 cups loosely packed fresh flat-leaf parsley leaves (from 2 bunches) |
2 tablespoons cider vinegar |
2 tablespoons water |
1 tablespoon chopped shallot |
1 teaspoon sugar |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/4 cup olive oil |
4 (6-inch) pita loaves with pockets |
1/4 cup olive oil or vegetable oil |
1 pound white onions, quartered lengthwise, then cut lengthwise into 1/4-inch-wide wedges |
3/4 teaspoon ground coriander |
1/2 teaspoon ground cumin |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 pound sliced stir-fry beef (top round) or 1/3-inch-thick top round steaks, cut into 1/3-inch-wide strips |
Directions:
1. Make sauce: Purée all sauce ingredients in a blender until smooth.
2. Make beef and onion pitas: Toast pitas on rack of a gas burner over high heat, turning with tongs, until heated through but still pliable (pitas may puff), about 1 minute, then wrap in foil to keep warm. (Alternatively, wrap untoasted pitas in foil and warm in a preheated 300°F oven or toaster oven.)
3. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté half of onions, stirring occasionally, until browned but still crisp, 4 to 5 minutes. Transfer to a large plate. Sauté remaining onions in 1 tablespoon oil in same manner and transfer to plate (reserve skillet).
4. Stir together coriander, cumin, salt, and pepper in a bowl. Pat beef dry and toss with spices. Heat 1 tablespoon oil in skillet over moderately high heat, then sauté half of beef, stirring, until browned but still pink inside, 1 to 1 1/2 minutes. Transfer beef to plate with onions, then sauté remaining beef in remaining tablespoon oil in same manner.
5. To serve: Halve pitas and fill with beef and onions. Serve sauce on the side.
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