A Life Changing Pita Sando
Skirt Steak, Chimichurri, Fennel Orange Slaw, Sun-dried Tomato Aioli....
All I can say is this Pita Sando let me SPEECHLESS….a warm soft, homemade pocket of love filled with such an epic flavor combination.
Writing this out and looking back at the videos and pictures makes me SO hungry and want to eat this all over again.
While, I did not make this recipe with the intention of writing it down as I was cooking in the moment, it was too good not to record. I wrote out a little guide to what and how I made this sandwich if you wanted to give it a try yourself. Below you can also find a quick version of how to make the pita, but the full recipe can be found here on Ben’s site.
Let this be your guide to pita sandwich GREATNESS. And PLEASE make or try a freshly made pita soon…it will also CHANGE YOUR LIFE!
EPIC Steak Pita Sando
Pita Ingredients:
500 grams of flour
300 grams of lukewarm water
10 grams of dry yeast
25 grams of sugar
10 grams of salt
Slaw Ingredients:
1 fennel, thinly sliced
½ cup castelvetrano olives, sliced
1 cara cara orange, segmented or “supremed” (reserve excess juice for dressing)
Olive oil, about 2-3 tbsp
Apple cider vinegar, about 1 tbsp
Salt and Pepper, to taste
Mint Chimichurri Ingredients:
¼ cup fresh mint, finely chopped
¼ cup fresh parsley, finely chopped
2-3 garlic cloves, minced
1 tsp chili flakes or fresh chili pepper
⅓ cup olive oil
¼ cup red wine vinegar
Salt and Pepper, to taste
Sun-Dried Tomato Aioli ingredients:
½ cup mayonnaise
¼ cup packed sun dried tomatoes
¼ cup olive oil
Skirt Steak Ingredients:
1 lb skirt steak
Oil oil
Salt & Pepper
Steps:
Prepare the pita bread. In a bowl mix the water, yeast, sugar and mix well. Add the flour and mix all ingredients until there is almost no flour remaining in the bowl. Add salt. Move the dough out of the bowl and knead it on a work surface. Knead dough for about 7 to 10 minutes until smooth. Round and place the dough in a bowl and cover with a towel. Let the dough rest until nearly double the volume. Divide into 100-120 g pieces. Round each piece into a perfect tight ball and let sit for 10 min, covered with a towel. With a rolling pin open the Pitas to 0.5 cm thick. Place the Pitas to proof on a towel for 20 minutes. Heat a large strong pan over medium heat for 3-5 minutes. Lower the heat to low-medium and cook the pita on the side that was faced down on the towel. After 10 seconds, turn to the other side. Another 10 seconds and turn back. And this is how you play with the Pita until you get a stunning pocket. Move the pita to a basket / bowl covered with a towel that will avoid the Pita from drying and hardening.
Prepare the slaw. Use a mandolin or sharp knife to thinly slice the fennel. Slice the orange into segments, making sure to squeeze any excess juice from the peels & remaining center. Add that all into a large bowl along with the sliced olives and dress with the olive oil, vinegar, salt and pepper.
Prepare the chimichurri. Chop the mint, parsley, and garlic and combine in a large bowl along with the rest of the ingredients. Adjust consistency with more oil and taste with more vinegar or salt.
Prepare the aioli sauce. Add the mayo, sun dried tomatoes, and oli into a food processor blender. Mix until well combined, scraping down the sides as necessary.
Prepare the steak. Use scissors to cut the skirt steak into smaller pieces if necessary. Season well with salt and pepper. Heat a large skillet over medium high heat. Once hot, add in a touch of oil to coat the bottom of the pan. Add in the steak and cook 2-3 minutes per side, or until it reaches 135 F for medium rare…or your preferred doneness. Remove from pan and allow to rest for 4 minutes. Slice against the grain. Coat the steak with the chimichurri sauce.
Assemble the pita. Slice a small part off the edge of the pita, use your hands to open the pocket. Line the inside with the aioli. Starting with the slaw, begin alternating layers of the slaw and steak until you reach the top. Finish with a touch more of aioli & DIG IN!!!!
ENJOY.
Here is a PDF print out version for you:
As always, if you have any question feel free to ask away! And if you recreate this beauty please take pictures and share with me!!! I LOVE to see your recreations.