Tuesday, July 26, 2011

Steak and Hummus Sandwiches



I am a huge fan of meals that are healthy and nutricious and it's even betther when they can be on the table in about 30 minutes.  Meals like this are a lifesaver for a busy, working mom like myself.  I love to cook but hate to make my family wait for an hour and a half or more for a meal.  By the time the food gets to the table everyone is starving and very irritable and that make for an unpleasant night.  So quick, weeknight meals are a plus!  What makes this meal even better is that it is a 2 for 1.  What do I mean by that?  Make grilled steak with tapenade for supper one night and use the leftover steak for this wrap later in the week.  When you plan these meals you already have 2 meals for the week!


These steak wraps were delicious, and incredibly quick to put on the table.  I thoroughly enjoyed this grilled steak with tapenade; the steak was delicious by itself but after topping it with the tapenade, wow!  It was so good and a multitude of textures and flavors that blended so well together.  There was plenty of steak for us to fill up on one night and then use the rest another night for these steak wraps.  These, too, were extremely delicious, and brought a whole new flavor to the table.  While the steak itself was just re-heated, the toppings brought new life and flavor.  I loved the contrast of the of the banana peppers and onions with the hummus; it was so good and refreshing.  This is the perfect meal for the summer; quick and easy and the preparation doesn't heat up your entire house.  While there is nothing wrong with leftovers, it's always nice to have something different and these steak wraps are a great way to use up leftovers but they add a new twist to the dish. 

Steak and Hummus Sandwiches



Ingredients:

1/2 Red onion, thinly sliced
1/2 Cup sliced pickled banana peppers, plus 1/2 cup juice from the jar
1/2 Cup hummus, homemade or store bought
1 Pound grilled flank steak, reserved from steak with tapenade
2 Tbsp extra-virgin olive oil
Kosher salt and freshly ground pepper
4 Pocketless pitas
8 Romaine lettuce leaves, thinly sliced
Hot sauce, for topping (optional)

Directions:

Preheat a grill or grill pan to medium high.  Toss the onion, banana peppers and 1/3 cup of the pepper juice in a bowl.  In a separate bowl, whisk the hummus with 3-4 tablespoons of water until smooth and pourable.

Thinly slice the steak against the grain, then cut crosswise into bite-size pieces.  Toss with the remaining 3 tablespoons of pepper juice, 1 tablespoon olive oil, and salt and pepper to taste.

Brush the pitas on one side with the remaining 1 tablespoon olive oil and season with salt and pepper.  Grill, oiled-side down, until lightly toasted, about 1 minute. 

Remove the pitas from the grill and top with the steak.  Drain the onion and peppers; divide evenly among the pitas.  Top with the lettuce and drizzle with the hummus sauce.  Top with hot sauce, if desired.

Recipe Source: Food Network Magazine, May 2011

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