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.
Ras Al Hanout Flank Steak Pita
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 2 1x
Ingredients
Pickled Red Onions
1 cup red wine vinegar
1 red onion, sliced
1 cup hot water
Chermoula
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
Serving
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
Instructions
- 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.
