Steak and Hummus Sandwich
A hearty and flavorful sandwich combining grilled flank steak with creamy hummus and fresh vegetables, perfect for lunch or dinner.
Ingredients
Main Ingredients
- 1 pound flank steak Ideal cut for grilling
- 1/2 cup sliced pickled banana peppers Plus 1/2 cup juice from the jar
- 1/2 cup hummus For spreading on the sandwich
- 4 pieces pocketless pitas Preferably whole wheat
- 8 leaves romaine lettuce, thinly sliced Adds freshness
Seasoning and Toppings
- Kosher salt Kosher salt For seasoning the steak
- Freshly ground pepper Freshly ground pepper For seasoning the steak
- 1/2 cup red onion, thinly sliced For topping
- 2 tablespoons extra-virgin olive oil Used for brushing pitas and during preparation
- Hot sauce Hot sauce Optional for topping
For Grilling
- Vegetable oil For greasing the grill
Instructions
Preparation
- Preheat a grill to medium-high and oil the grates.
- Season the flank steak with salt and pepper and grill for 5–6 minutes per side for medium-rare. Rest for at least 5 minutes.
- Toss the red onion, banana peppers, and ⅓ cup pickle juice; set aside.
- Whisk the hummus with 3–4 tablespoons of water until smooth and pourable.
- Slice the steak against the grain, cut into bite-size pieces, and toss with the remaining pickle juice, 1 tablespoon of olive oil, plus salt and pepper to taste.
- Brush the pitas on one side with the remaining 1 tablespoon of olive oil, season with salt and pepper, and grill oil-side down until lightly toasted (about 1 minute).
Assembly
- Top the pitas with the sliced steak, then add the drained onion-pepper mixture and romaine lettuce.
- Drizzle with the hummus sauce and finish with hot sauce, if desired.
Notes
For added flavor, consider marinating the steak beforehand. Experiment with different hummus flavors for variation. Store leftovers separately for freshness.