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Beef Topped Flat Breads
#0145

Spice Islands®

Beef Topped Flat Breads

Difficulty

  • Prep Time: 1 hour 30 minutes
  • Total Time: 4 hours 23 minutes

40 wedges

Ingredients

Seasoned Beef

1 tablespoon Spice Islands® Chili Powder

1 tablespoon Spice Islands® Oregano

1 tablespoon Spice Islands® Garam Masala

1/2 teaspoon Spice Islands® Cayenne Pepper

2 pounds sirloin steak, 1-inch thick

Flat Bread

5 (8-inch) pita bread rounds

2 tablespoons Mazola® Extra Virgin Olive Oil

2 tablespoons minced fresh parsley

2 tablespoon minced fresh jalapenos

1/4 cup shredded Parmesan cheese

Horseradish Cream

2 bulbs fresh garlic, roasted

1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons creamed horseradish

1 teaspoon Worcestershire sauce

Onion Beer Confit

1/4 cup Mazola® Extra Virgin Olive Oil

6 cups thinly sliced red onions

1/3 cup red wine vinegar

12 ounces lager beer

1/2 cup brown sugar

1 tablespoon Spice Islands® Thyme

1 tablespoon Spice Islands® Rosemary

Instructions

To prepare beef:
Combine chili powder, oregano, Garam Masala and cayenne pepper; rub over all surfaces of steak. Let stand 30 to 45 minutes. Brush with olive oil and broil or grill to medium doneness, about 5 minutes per side. Slice across grain, as thinly as possible.

Flat Breads:
Preheat oven to 400ºF. Place pita bread on baking sheets. Brush tops with olive oil; sprinkle with parsley, jalapenos and cheese. Bake 8 minutes. Set aside.

Horseradish Cream:
Finely chop roasted garlic cloves. Mix garlic with mayonnaise, sour cream, horseradish and Worcestershire sauce in a medium bowl. Cover and chill for 1 hour.

Onion Beer Confit:
Heat 1/4 cup olive oil in large skillet over medium heat. Add onions and sauté until lightly browned, about 10 to 15 minutes. Add vinegar and continue cooking until all liquid is reduced. Stir in lager, brown sugar, thyme and rosemary. Reduce heat and simmer 30 minutes or until liquid is reduced to a syrup consistency.

To assemble:
Spread each pita round with the roasted garlic spread. Mound beef strips over spread, and top with caramelized onions. Cut each pita into 8 wedges. Serve hot or cold.

RECIPE NOTE: Beef and horseradish cream can be made ahead. If serving hot, simply reheat the beef before assembling.

Substitution:  cumin and coriander in place of the Garam Masala.

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