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Dinner recipe · from the recipe book

Sumac-Style Steak Pitas with Lemon Hummus

Juicy seared sirloin, cooled and sliced thin, tucked into soft pitas with creamy lemon-garlic hummus, crisp cucumber, tomato and a minty herb salad.

Sumac-Style Steak Pitas with Lemon Hummus

Ingredients

  • 1 lb500 gTop sirloin steakpatted dry
  • 2 tbsp30 gOlive oil
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 2 tsp2 gDried oregano
  • 1½ tsp3 gGround cumin
  • ¾ tsp2 gBlack pepper
  • ½ tsp3 gSalt
  • 1 can, drained254 gChickpeas, canned, drained and rinsed
  • 2 tbsp30 gTahini
  • ¼ cup60 gLemon juice
  • 2 cloves6 gGarlicgrated
  • 2 tbsp30 gWatercold
  • 4 large pitas256 gWhole-wheat pitahalved into pockets
  • ½ medium (8 in.)150 gCucumberthinly sliced
  • 1½ medium200 gTomatoesdiced
  • ¼ cup chopped40 gRed onionthinly sliced
  • ⅓ cup chopped20 gFresh parsleychopped
  • 1½ tbsp chopped8 gFresh mintchopped

Steps

  1. Mix the paprika, oregano, cumin, black pepper and half the salt, then rub it over the beef sirloin with one-third of the olive oil.
  2. Heat another one-third of the olive oil in a skillet over medium-high heat and sear the steak 4–5 minutes per side until it reaches 145°F (63°C) in the center; rest at least 3 minutes, then cool for 15 minutes.
  3. While the steak cools, make the hummus: blend the chickpeas, tahini, half the lemon juice, the garlic, the cold water and the remaining salt until smooth.
  4. In a bowl, toss the cucumber, tomato, red onion, parsley and mint with the remaining lemon juice and the remaining olive oil.
  5. Slice the cooled steak thinly against the grain.
  6. Spread the hummus inside each pita pocket, fill with the sliced steak and top with the cucumber-herb salad. Serve cold or at room temperature.

Contains: Gluten, Sesame. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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