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)
Instructions
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.
Serving
Suggestions
get steak from Grilled Steak with Tapenade recipe
Originally Submitted
9/27/2011
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