No. 147: Steak Pitas with Cucumber and Dill Sauce

Mr. McC and I just love Anthony Bourdain. We love his wit, his insights into food and culture, and his honesty.

I finally picked up his classic, Kitchen Confidential, a couple of years ago. It's a shockingly realistic and fascinating portrayal of the culinary trade.

These days we get our Tony fix a la CNN's Parts Unkown. The recent Thailand episode is ready for us on our DVR. I can't wait.

As if I thought I couldn't love Tony more, here are a couple gems I found this week:

  • Tony's travel tips via Esquire - He is right on point. On every point.
  • His plans for a world food market in NYC - He's right. This is what our major cities in the U.S. are missing. Singapore and Hong Kong have this down. I hope it works here!

Steak Pitas with Cucumber & Dill Sauce

Inspired by Tony (and other recipes), our flavors from around the world continue to make a debut!

Ingredients

2 teaspoons chopped fresh dill
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, pressed
1/2 cup plain fat-free Greek yogurt
Marinated, grilled flank steak*
Lettuce greens
1/2 cucumber, diced
1/4 cup crumbled feta cheese
2 pitas

Additonal optional toppings: red onion, tomato, freshly squeezed lemon

*We used grilled trip tip from the day before

To make

To prepare sauce, combine first 5 ingredients, stirring with a whisk.

Dill sauce

Slice cooled steak into strips. Spread sauce onto a pita. Add steak, cucumbers, lettuce, feta and other toppings as desired.

Topping pitas

(Building the pita.)

Serve final pitas with slices of cucumber.

The results

These steak pitas were fresh and lively. The dill sauce was right up there with the homemade tzatziki we made earlier this week. Dare I say that I liked these flavor combinations better?

Final pitas

If you have any dill sauce leftover, I highly recommend topping cucumber slices with it. So good.

Next time, I'll add a bit more feta and a spritz of lemon.

Check out a full index of recipes here
Send me your thoughts, comments and ideas at theresolvedcook@gmail.com