Spiced Beef and Onion Pitas with Parsley Sauce

Ingredients for Spiced Beef and Onion Pitas with Parsley Sauce

• 3 cups loosely packed fresh flat-leaf parsley leaves (from 2 bunches)

• 2 cucchiai di aceto di sidro

• 2 cucchiai d'acqua

• 1 cucchiaio di scalogno tritato

• 1 cucchiaino di zucchero

• 1/2 cucchiaini di sale

• 1/4 cucchiaini di pepe nero

• 60ml di olio d'oliva

• 4 (6-inch) pita loaves with pockets

• 60ml olive oil or vegetable oil

• 450g white onions, quartered lengthwise, then cut lengthwise into 1/4-inch-wide wedges

• 3/4 cucchiaini di coriandolo macinato

• 1/2 cucchiaini di cumino macinato

• 1/2 cucchiaini di sale

• 1/4 cucchiaini di pepe nero

• 450g sliced stir-fry beef (top round) or 1/3-inch-thick top round steaks, cut into 1/3-inch-wide strips

Purée all sauce ingredients in a blender until smooth.

Toast pitas on rack of a gas burner over high heat, turning with tongs, until heated through but still pliable (pitas may puff), about 1 minute, then wrap in foil to keep warm. (Alternatively, wrap untoasted pitas in foil and warm in a preheated 149°C oven or toaster oven.)

Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté half of onions, stirring occasionally, until browned but still crisp, 4 to 5 minutes. Transfer to a large plate. Sauté remaining onions in 1 tablespoon oil in same manner and transfer to plate (reserve skillet).

Stir together coriander, cumin, salt, and pepper in a bowl. Pat beef dry and toss with spices. Heat 1 tablespoon oil in skillet over moderately high heat, then sauté half of beef, stirring, until browned but still pink inside, 1 to 1 1/2 minutes. Transfer beef to plate with onions, then sauté remaining beef in remaining tablespoon oil in same manner.

Halve pitas and fill with beef and onions. Serve sauce on the side.

Avvertenza

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