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Export 9 ingredients for grocery delivery
Step 1
1 Prepare the ingredients & rehydrate the fig: Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Cut off and discard the root end of the lettuce; roughly chop 2/3 of the leaves and thinly slice the rest, keeping them separate. Roughly chop the fig; place in a bowl and add enough hot water to cover. Peel the radish. Cut off and discard the ends; halve lengthwise, then thinly slice crosswise.
Step 2
2 Make the sauce: In a bowl, combine the tahini, yogurt, 1 tablespoon of water, half the vinegar, a drizzle of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.
Step 3
3 Warm the pitas: Stack the pitas on a large piece of aluminum foil; tightly wrap to seal. Place directly onto the oven rack and warm 5 to 6 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.
Step 4
4 Coat & cook the beef: While the pitas warm, using your hands, separate the sliced beef. Pat dry with paper towels. Place in a bowl and season with salt and pepper. Add the cornstarch and za’atar seasoning; toss to coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a piece of beef sizzles immediately when added, add the coated beef in an even layer (shaking off any excess cornstarch before adding). Cook, without stirring, 2 to 4 minutes, or until browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until just cooked through. Turn off the heat.
Step 5
5 Make the salad: While the beef cooks, in a medium bowl, combine the chopped lettuce, rehydrated fig (draining before adding), sliced radish, and remaining vinegar. Drizzle with olive oil and season with salt and pepper; toss to coat. Season with salt and pepper to taste.
Step 6
6 Finish the pitas & serve your dish: Spread a layer of the sauce onto the warmed pitas. Top with the cooked beef and sliced lettuce. Serve the finished pitas with the salad on the side. Enjoy!
Step 7
1 Prepare the ingredients & rehydrate the fig: Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Cut off and discard the root end of the lettuce; roughly chop 2/3 of the leaves and thinly slice the rest, keeping them separate. Roughly chop the fig; place in a bowl and add enough hot water to cover. Peel the radish. Cut off and discard the ends; halve lengthwise, then thinly slice crosswise.
Step 8
2 Make the sauce: In a bowl, combine the tahini, yogurt, 1 tablespoon of water, half the vinegar, a drizzle of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.
Step 9
3 Warm the pitas: Stack the pitas on a large piece of aluminum foil; tightly wrap to seal. Place directly onto the oven rack and warm 5 to 6 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.
Step 10
4 Coat & cook the beef: While the pitas warm, using your hands, separate the sliced beef. Pat dry with paper towels. Place in a bowl and season with salt and pepper. Add the cornstarch and za’atar seasoning; toss to coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a piece of beef sizzles immediately when added, add the coated beef in an even layer (shaking off any excess cornstarch before adding). Cook, without stirring, 2 to 4 minutes, or until browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until just cooked through. Turn off the heat.
Step 11
5 Make the salad: While the beef cooks, in a medium bowl, combine the chopped lettuce, rehydrated fig (draining before adding), sliced radish, and remaining vinegar. Drizzle with olive oil and season with salt and pepper; toss to coat. Season with salt and pepper to taste.
Step 12
6 Finish the pitas & serve your dish: Spread a layer of the sauce onto the warmed pitas. Top with the cooked beef and sliced lettuce. Serve the finished pitas with the salad on the side. Enjoy!