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Spiced Beef and Onion Pitas With Chimichurri Sauce

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“The spicy chimichurri sauce dresses up this Brazilian-style steak sandwich...and it's not to be left out! Adapted from "The Complete 15-Minute Gourmet" by Paulette Mitchell. Note: I posted the complete recipe for the Chimichurri Sauce. It could be halved, but if making the full batch, use the left overs for other grilled meats.”

Ingredients Nutrition


  1. Stir together the coriander, cumin, salt and pepper in a medium bowl. Add the sirloin strips and lightly coat with spices.
  2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the onions; cook, stirring occasionally, for 6 minutes or until well-browned and very tender. Add the remaining 1 tablespoon oil and the beef; continue to cook, stirring occasionally, for 3 more minutes or until the beef is just cooked. Remove from the heat and cover to keep warm.
  3. While the beef is cooking, stack the pitas on a microwave-proof plate and cover with a paper towel. Microwave on high for 1 minute or until warm.
  4. Halve each pita to form 2 pockets. Fill with beef and onions. Drizzle each half with about 1 tablespoon chimichurri sauce. Serve while warm.
  5. For the Chimichurri Sauce: Process all ingredients in a food processor or blender until smooth. If tasted alone, the sauce will seem very acidic. To adjust seasonings, taste by dipping in a piece of food, such as beef, chicken or fish.

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