Garlicky Steak Pitas

This is definitely garlicky. I say that with clenched teeth and tight lips so my breath doesn't come out and kill you. Whoa. 

Overall, this was a delicious meal. I only made half the pita. I stuffed more meat into it so I would have fewer carbs, and the sauce was SOOO garlicky! 

The salad was refreshing for a hot summer day. I modified it though because just lemon, sugar and olive oil didn't really taste great to me. I put in a tsp of Dijon mustard and used honey instead of sugar. Sooo much better. 

Garlicky Steak Pitas

Recipe from Hello Fresh

Serves 2

• 1 tablespoon Bold & Savory Steak Spice
• 10 ounce Ranch Steak
• 1 Tomato
• 1 teaspoon Garlic Powder
• 1.5 tablespoon Sour Cream
• 2 tablespoon Mayonnaise
• 1 Lemon
• 1 head Baby Lettuce
• ½ ounce Sliced Almonds 
• 2 Pitas 

 Pat steak dry with paper towels. Slice into 1-inch-thick strips; season all over with Steak Spice, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook, stirring occasionally, until browned and cooked to desired doneness, 4-6 minutes. Transfer steak to a plate and tent with foil to keep warm.

Zest and halve lemon.

Halve tomato lengthwise; thinly slice into half-moons and season with salt and pepper.

Trim and discard root end from lettuce; quarter lengthwise.

In a small bowl, whisk together juice from all the lemon, half the garlic powder(you’ll use the rest later), 2 TBSP olive oil, 1⁄2 tsp sugar, a pinch of salt, pepper, and as much lemon zest as you like  

Wrap pitas in damp paper towels; microwave until warm and pliable, 40-60 seconds.

In a second small bowl, whisk together mayonnaise, sour cream, and remaining garlic powder. Taste and season with salt and pepper if desired.

Halve pitas; gently pull apart to create pockets. Fill with garlic mayo, sliced steak, tomato, and 1⁄2 tsp dressing per pita pocket.

Divide pitas and lettuce wedges between plates. Drizzle remaining dressing over lettuce and sprinkle with almonds. Serve.