Steak Pita with Crispy Potato and Creamy Mustard Sauce
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- Mandoline slicer
- Deep pot or heavy saucepan
- Cast iron skillet
- Chef's knife
- Juicer
INGREDIENTS
- 9 ounces/250 grams boneless ribeye steak
- 2 medium red potatoes
- 1 white onion, quartered
- Salt and freshly ground black pepper
- Olive oil, for cooking and frying
- 1 tablespoon reduced balsamic vinegar
- 2 pitas
Sauce:
- 2 tablespoons mayonnaise
- 1 tablespoon mustard
- 1 garlic clove, crushed
- 3 tablespoons olive oil
- Juice of ½ lemon
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 celery stalks with leaves, finely chopped
INSTRUCTIONS
- Pat the steak dry with paper towels, then season generously on both sides with salt and freshly ground black pepper. Let the steak sit at room temperature for 1 hour. This allows the seasoning to absorb and helps the steak cook evenly.
- Peel the potatoes and slice them into thin matchsticks using a mandoline (use caution). Place the potato sticks in a large bowl of cold water and stir in 1 teaspoon of salt. Let soak for 30 minutes to draw out excess starch, which helps them crisp. After soaking, drain the potatoes well and dry thoroughly with clean kitchen towels.
- Heat at least 2 inches/5 cm of oil in a deep pot or heavy saucepan to 350°F (175°C). Working in batches, fry the potato sticks for 3 to 4 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. While still hot, sprinkle lightly with salt.
- To make the sauce, whisk together the mayonnaise, mustard, garlic, olive oil, lemon juice, salt, pepper, and finely chopped celery (including any tender leaves) in a mixing bowl until smooth and fully emulsified. Set aside.
- Heat a cast-iron skillet or heavy frying pan over high heat. Add a thin layer of olive oil and sear the steak for 2 to 3 minutes per side, depending on thickness, until browned and medium-rare. In the final 2 minutes of cooking, add the onion quarters to the pan. Let them char slightly and soften, turning occasionally. Drizzle the onions with balsamic vinegar and continue cooking for another 2 to 3 minutes until caramelized. Transfer both steak and onions to a cutting board.
- Let the steak rest for 5 minutes before slicing it thinly against the grain. Gently separate the onion layers.
- To assemble, slice open the pita breads to form deep pockets. Spread 1½ tablespoons of sauce inside each pita. Layer in the steak slices, a spoonful of caramelized onions, and a handful of crispy potato matchsticks. Drizzle with more sauce, then repeat with another layer of steak, onions, and fries until full.
- Serve immediately while warm. This steak pita is crisp, savory, and packed with flavor—ideal for a hearty lunch or satisfying dinner.
MY NOTES
FAQ
What cut of beef works best for steak pita?
The best cut of beef for steak pita is one that cooks quickly, stays tender when sliced thinly, and has good marbling for flavor. Ribeye, sirloin, and entrecôte (which is similar to ribeye but leaner) are all excellent choices. These cuts offer a balance of tenderness and richness that works well with the bold flavors of the pita components like caramelized onions and crispy fries. Avoid overly lean cuts like round or chuck, which can become tough unless slow-cooked. For a perfect steak pita, use a well-marbled steak, sear it hot, and slice it thinly against the grain.
What components of steak pita can be made ahead of time?
Cook the steak and let it cool, then store it tightly wrapped in the refrigerator for up to two days. Slice just before reheating. Caramelized onions can be made and stored in an airtight container for up to four days. The sauce will keep well for three to five days if refrigerated. Fries are best made fresh, but you can slice and soak the potatoes in advance. When ready to serve, reheat each component separately, then assemble the steak pita just before eating to preserve texture.
What type of onion is best for caramelizing?
For caramelizing onions in a steak pita, white or yellow onions work best. Yellow onions have a balanced sweetness and deep flavor that develops well over medium heat, while white onions caramelize faster and have a sharper edge that contrasts nicely with rich steak. Avoid red onions for this use, as they don’t develop as much sweetness and tend to become mushy. Slice the onions into quarters or wedges to retain some texture, and cook them in the steak drippings with a splash of balsamic vinegar to enhance their flavor and complement the richness of the steak pita.
How do I avoid soggy fries?
Start by soaking the cut potatoes in salted water to remove excess starch, then drying them thoroughly before frying. Fry in small batches at 350°F (175°C) until golden and crisp. Drain well on paper towels and season immediately. If you’re using store-bought fries, bake or air-fry until very crisp. Assemble the pita just before serving to keep the fries from absorbing moisture from the sauce or onions. Do not overfill the pita, and layer the fries toward the center where they are less likely to be compressed or steamed.
What vegetables can I add to this steak pita?
In addition to caramelized onions, steak pita benefits from fresh, crunchy vegetables for contrast. Thinly sliced cucumbers or pickles add brightness and acidity. Fresh tomatoes, either sliced or diced, bring juiciness but should be used sparingly to avoid sogginess. Shredded lettuce or arugula can provide freshness and structure. For more depth, roasted red peppers or grilled eggplant add a smoky component. Adding herbs like parsley or cilantro can lift the dish. When layering vegetables, place them in between or beneath the steak slices to keep the pita from becoming too wet and to preserve the crispness of the fries.
