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.
