Ras Al Hanout Flank Steak Pita


Take your palate on a culinary adventure to Morocco with this ras al hanout flank steak pita. Made with flank steak and packed with Moroccan and Israeli flavours and fresh herbs, this dish is dressed to impress.

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Ras Al Hanout Flank Steak Pita

  • Author: Chef Erica Karbelnik
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 2 1x



Pickled Red Onions

1 cup red wine vinegar

1 red onion, sliced

1 cup hot water


1 cup flat leaf parsley, finely chopped

1 cup cilantro leaves, finely chopped

2 scallions, trimmed and finely chopped

1 garlic clove, finely chopped

¼ tsp ground cumin

1/8 tsp ground cinnamon

¾ tsp kosher salt

1 tbsp red pepper flakes

1 ea lemon, zested

¾ cup extra virgin olive oil

2 tbsp red wine vinegar

Ras al Hanout Seasoning

1 tsp ground cumin

1 tsp ground ginger

1 tsp salt

¾ tsp ground black pepper

½ tsp cinnamon

½ tsp ground coriander seed

½ tsp cayenne

½ tsp ground allspice

¼ tsp ground cloves

Flank Steak

1 lb Canadian flank steak

3 tbsp ras al hanout seasoning

1 tsp canola oil


½ Greek pita

2 tbsp chermoula

¼ cup pickled red onions

2 tbsp labne or thick Greek yogurt

½ bunch dill, picked

½ bunch cilantro, picked

1/2 bunch parsley, picked


  1. Pickled Red Onions: Finely slice red onions. Boil water and mix with red wine vinegar. Pour over sliced onions, cover, and let sit for at least 1 hour. Reserve for use.

2. Chermoula: Finely chop all the ingredients and mix together. Reserve for use.


3. Ras al Hanout Seasoning: Mix all the ingredients together to combine. Reserve for use.


4. Flank Steak: Heat a grill or large cast iron pan.  Season flank steak with ras al hanout seasoning and canola oil. Cook flank steak to a perfect medium rare (135 degrees). Let it rest for 6 minutes.


5. Serving: Slice steak and the pita in half and open. Add steak, pickled onions, fresh herbs and top with labne and chermoula.

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