Ingredients
1/2 cup red wine vinegar
1 tsp Greek seasoning (such as McCormick)
1/8 tsp black pepper
1 lb flank steak, trimmed
1/2 tsp kosher salt, divided
1 tsp butter
1 tsp olive oil
2 tbsp lemon juice
1 tsp minced garlic
6 oz fresh baby spinach
4 6-inch pitas, cut in half
1/2 cup red onion, thinly sliced
24 English cucumber slices
1/2 cup crumbled feta cheese
1 cup canned chickpeas, rinsed and drained
2 tbsp lemon juice
1 tbsp tahini (roasted sesame seed paste)
1/4 tsp salt
1/8 tsp ground red pepper
3 tbsp extra virgin olive oil
Preparation
Combine the first 3 ingredients in a large zip-top plastic bag. Afterward, place the steak inside the bag. Marinate the steak for 3 minutes.
Remove the steak from the bag and discard the marinade. Then sprinkle the steak with 1/4 tsp. of salt.
Heat a large skillet over medium-high heat. Add butter and oil to the skillet followed by steak. Cook the steak for 5 minutes on each side or until it reaches your desired doneness.
Let the steak stand for 2 minutes. Then cut it across the grain into thin slices.
Return the pan to heat and add in juice, garlic, and spinach. Sauté the ingredients for 1 minute.
After sautéing, remove the pan from heat and add the remaining salt.
Remove from heat; add remaining salt.
Spoon 2 tbsp. of the spinach mixture into each pita half as well as 1 tbsp. of onion, 3 cucumber slices, and 1 1/2 oz. of steak. Afterward, sprinkle 1 tbsp. of cheese.
Combine 1 cup of rinsed and drained canned chickpeas, 2 tbs. of lemon juice, 1 tbs. of tahini, 1/4 tsp. of salt, and 1/8 tsp. of ground red pepper in a food processor. Process the ingredients until they are all well-blended.
Gradually add 3 tablespoons of extra-virgin olive oil to the mixture. Then process them until a smooth consistency is formed. Once you’re done, serve with red pepper slices and baby carrots. Enjoy!
