1/2 cup sliced pickled banana peppers, plus 1/2 cup juice from the jar
1/2 cup hummus
1 lb grilled flank steak (reserved from Grilled Steak with Tapenade)
2 tbsp extra-virgin olive oil
Kosher salt and freshly ground pepper
4 pocketless pitas (preferably whole wheat)
8 romaine lettuce leaves, thinly sliced
Hot sauce, for topping (optional)
Preheat a grill or grill pan to medium high. Toss the onion, banana peppers and 1/3 cup of the pickle juice in a bowl. Whisk the hummus with 3 to 4 tbsp water in another bowl until smooth and pourable.
Thinly slice the steak against the grain, then cut crosswise into bite-size pieces. Toss with the remaining 3 tbsp pickle juice, 1 tbsp olive oil, and salt and pepper to taste.
Brush the pitas on one side with the remaining 1 tbsp 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.
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