Sunday, February 12, 2012

Steak and Hummus Sandwiches

These sandwiches were a quick weeknight fix.  Preparation can be done in the morning while cooking of the steak and assembling of the sandwich can be done just before serving.

I made the hummus for the sandwich in the morning.  It is a simple recipe that I have been making for years.  It has chickpeas, horseradish, lemon juice, olive oil tahini paste, and salt and pepper.  Tahini is a paste made of  ground sesame seeds and oil.  It smells similar to peanut butter but is a bit milder.

The sandwiches were a hit.  They were fast to make and easy to assemble.  The creamy horseradish taste of the hummus paired well with the tender steak and sweet red onion. As a side dish, I made a creamy carrot salad with raisins.

Steak and Hummus Sandwiches 

1/2    red onion, thinly sliced
1/2    cup pickled banana peppers, sliced
1/2    cup hummus
1       pound grilled flank steak; thinly sliced against the grain
2       tablespoons extra-virgin olive oil
         Kosher salt and freshly ground pepper
4       pocketless pita or flatbread (I used Naan bread, which is Indian)
8       romaine lettuce leaves, thinly sliced

1.  Spread the hummus on the flat bread.  It should be covered to about 1/2-inch from the edge.
2.  Add lettuce over the hummus.
3.  Add the red onion and pickled banana peppers. 
4.  Add the steak.
5.  Fold in half and serve.

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