Go Back
–+ servings
Moroccan steak pita with salsa
Print

Moroccan Steak Pitas

This is simply a MOREISH dish!
Course Dinner, Lunch
Cuisine Australian, Moroccan
Keyword Homemade pita, Moroccan steak, Moroccan steak pitas, Steak pita
Prep Time 30 minutes
Cook Time 20 minutes
Proofing Time 1 hour
Servings 4 people
Calories 59253kcal
Author AnotherFoodBlogger

Ingredients

Steak

  • 500g steak skirt, flank or hangar see blog post
  • 2 tsp salt
  • 2 tsp smoked paprika
  • 1/2 tsp cayenne
  • 1/2 ts[ ground cloves
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 1 tsp ground ginger
  • 1 tbsp olive oil

Salsa

  • 2 truss tomatoes
  • 12 black olives
  • 1/2 red onion
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 handful mint chopped
  • 1 handful coriander chopped
  • 50 g raisins
  • 1/2 tsp cumin
  • 1 pinch salt

Pita

  • 300 g 00 flour plus extra for dusting
  • 7 g yeast
  • 240 ml warm water
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp sugar

Other

  • 16 baby gem leaves
  • 200 g Greek yoghurt

Instructions

Pita

  • Add yeast, sugar & warm water to the bowl of a stand mixer, cover and leave for 5 minutes until yeast is frothy *see tips*
  • Add flour, salt & oil and mix using a dough hook on medium speed until combined
  • Turn out onto a floured surface, knead for a minute until smooth and place back in an oiled mixer bowl covered for 1 hour *see tips*
  • Knock-back dough (punch it – it’s the best bit!) and turn out onto a floured surface
  • Knead until smooth and then divide into 8 equal balls. Roll out until about 1cm thick and get ready to cook them
  • Heat a cast-iron or heavy bottom pan until smoking, add canola oil and cook pita for 1-2 minutes on one side, brush with a little oil, flip and cook for a further minute

Steak

  • Mix all spices together
  • Drizzle the steak with oil and rub with spices. Set aside until you are ready to cook the pitas *see tips*
  • Heat a BBQ to 200c and cook the steak for approx. 4 minutes per side or until steak is 52-55c internal temp *see tips*
  • Rest steak for 8-10 minutes and then slice thinly

Salsa

  • Chop onion, tomato & olives into equal sized pieces and mix all ingredients together
  • Taste and adjust seasoning

Assembly

  • Place pita on a plate, top with 2 pieces of baby gem, a tbsp of yoghurt, 2 slices of steak and a spoon of salsa
  • Demolish!

Notes

Essential Tools

  • chef knives
  • chopping board
  • cast-iron/heavy bottom pan
  • BBQ
  • mixing bowl
  • stand mixer
  • rolling pin
  • measuring utensils

Tips/Tricks

  • when making the pita the water needs to be around 41-43c to activate the yeast
  • don’t mix the oil and spices together before putting on the steak or else you will be left with a big lumpy mess!
  • if you prep the steak while the pita is rising it will be at perfect room temperature to cook as you go to cook the pita. Steak should always be brought to room temperature before cooking
  • resting the steak is equally as important as the cooking part to allow the juices to re-distribute. During this time you can cook the pita so they are hot & fresh!
  • if you don’t have a stand mixer you can knead the dough by hand. It’ll take a little longer to do so consider it your arm workout for the day!

Nutrition

Calories: 59253kcal | Carbohydrates: 74g | Protein: 5700g | Fat: 4010g | Saturated Fat: 1780g | Cholesterol: 17235mg | Sodium: 16664mg | Potassium: 76114mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5469IU | Vitamin C: 13mg | Calcium: 2074mg | Iron: 488mg