- one flank steak (or whatever you prefer. to make it more authentic, use lamb.)
- juice of one lime
- olive oil
- lawry’s seasoned salt to taste
- one pita (cut in half, serves two)
- tzatziki
- tabbouleh
our steak was leftover from a previous meal, so already cooked and foodsaved, so we sliced it and sauteed it in a pan with olive oil, lime juice (only because i did not have a lemon, but it was great!) and lawry’s. when starting with a fresh steak, you can grill to desired temp, then slice and sautee briefly with olive oil and lime or lemon juice.
cut pita in half and open. spread tzatziki in the bottom, add steak, and top with tabbouleh. the tzatziki was gone from the day before, so i whipped up a half recipe of it, and this time shredded the cucumber since i knew it was going in a pita pocket.
see my entire post and recipe grouping here. (hummus, tabbouleh, tzatziki, steak pitas and pita chips.)
