5 Mistakes Most People make using Spices

Ingredients

• 1 lb Flank Steak (trimmed, about 1‑inch thick)
• 1 tsp Kosher Salt (for seasoning)
• 2 tsp Ground Cumin (freshly ground if possible)
• 2 tbsp Olive Oil (for cooking)
• 2 pieces Pita Bread (whole‑wheat optional)
• 0.5 cup Hummus (store‑bought or homemade)
• 0.25 cup Feta Cheese (crumbled)
• 4 slices Dill Pickles (thinly sliced)
• 0.25 cup Pickled Beets (sliced)
• 2 tbsp Red Onion (diced)
• 0.5 Lemon (juiced)
• 1 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Season the Steak

   Pat the flank steak dry with paper towels, then sprinkle both sides evenly with kosher salt and ground cumin. Let it rest for 5 minutes so the spices adhere.

   Time: PT5M

2. Preheat the Skillet

   Place the cast iron skillet over medium‑high heat and add olive oil. Heat until the oil shimmers, about 2 minutes.

   Time: PT2M

3. Sear the Steak

   Lay the steak in the hot skillet. Cook 4 minutes without moving, then flip and cook another 4 minutes for medium‑rare (internal temp ~130°F). Adjust time for desired doneness.

   Time: PT8M

4. Rest the Steak

   Transfer the steak to a cutting board and let it rest uncovered for 5 minutes. This redistributes juices.

   Time: PT5M

5. Slice the Beef

   Slice the rested steak thinly against the grain into bite‑size strips.

   Time: PT2M

6. Warm the Pita

   Place each pita in the same skillet for 1 minute per side, just until lightly toasted.

   Time: PT2M

7. Assemble the Dish

   Spread ¼ cup hummus on each warm pita. Top with sliced cumin beef, crumbled feta, dill pickle slices, pickled beet pieces, and diced red onion. Drizzle fresh lemon juice over everything and garnish with chopped parsley.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

35g

Carbohydrates

30g

Fat

30g

Fiber

5g