Ribeye Steak Pita Roll Recipe

Pita Roll-Ups

1. 1

   In a bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon olive oil, 2 minced garlic cloves, 0.75 teaspoon freshly ground black pepper, 0.5 teaspoon salt, and 1 tablespoon lemon juice to create the marinade.

2. 2

   Place the 680-gram ribeye steak in a resealable bag or shallow dish and pour the marinade over it. Seal and refrigerate for at least 30 minutes, up to 4 hours.

3. 3

   Remove steak from marinade, discard excess liquid, and pat dry. Heat a skillet or grill pan over medium-high heat.

4. 4

   Sear the steak for about 2-3 minutes per side for medium-rare to medium, depending on thickness. Use a meat thermometer if desired (130-135°F / 54-57°C for medium-rare; 135-145°F / 57-63°C for medium).

5. 5

   Transfer steak to a cutting board and let rest 5 minutes. Slice thinly across the grain.

6. 6

   Warm the pita bread until pliable, either in a dry skillet for 20-30 seconds per side or in a 350°F (175°C) oven for 2-3 minutes.

7. 7

   Spread 0.5 cup tzatziki or garlic yogurt sauce inside each pita to form a creamy base; you may adjust amount to taste.

8. 8

   Layer 2 cups shredded lettuce/arugula, 1 cup cucumber slices, 1 cup tomato, 0.5 cup red onion, and 0.75 cup feta over the sauce inside the pita.

9. 9

   Add the sliced ribeye evenly over the fillings.

10. 10

    If desired, sprinkle chopped fresh parsley or dill (2 tablespoons) over the fillings.

11. 11

    Roll the pita tightly into a wrap, wrap in parchment or foil to prevent unrolling, and cut in half if desired.