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Beef Topped Flat Breads

Spice Islands®

Beef Topped Flat Breads


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

40 wedges



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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