Name: Steak-Stuffed Pita Fajita
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 6 Pitas; 1 lb. skirt steak; 2 tablespoons canola oil; 1 small onion (chopped); 1 small red bell pepper (sliced); 1 small yellow bell pepper (sliced); 1 small green bell pepper (sliced); 1 cup chopped parsley; 1 cup chopped parsley; 2 cloves garlic; 2 tomatoes (chopped); 1 tablespoons olive oil; juice of ½ lemon; salt and pepper; Israeli pickles; Tahini; Harissa/schug (spicy option)

Steak-Stuffed Pita Fajita

Let’s get stuffin’

Steak-Stuffed Pita Fajita

Prep Time 20

Cook Time 15

Total Time 35

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Servings

Ingredients

6 Pitas
1 lb. skirt steak
2 tablespoons canola oil
1 small onion chopped
1 small red bell pepper sliced
1 small yellow bell pepper sliced
1 small green bell pepper sliced
1 cup chopped parsley
1 cup chopped parsley
2 cloves garlic
2 tomatoes chopped
1 tablespoons olive oil
juice of ½ lemon
salt and pepper
Israeli pickles
Tahini
Harissa/schug spicy option

Instructions

Heat 1 tablespoon of canola oil in a skillet.
Rub steak with salt and pepper on both sides.
When pan is very hot, carefully place the steak. Cook 3 minutes without touching then flip. When you leave the steak without moving it around, it builds a nice crust. Cook 3 minutes on other side.
Let steak rest for 5 mins.
Add more oil to pan if there isn’t any left. Bring to medium-high heat and add onions and peppers. Cook for 7 mins until veggies are soft.
While veggies are cooking, add parsley, garlic, tomatoes, olive oil, lemon juice, salt and pepper to a bowl and mix.
Cut a slit in your pita at the top and open it up with your fingers and stuff it up with as much good stuff as you can! More tahini the better!