Spiced Beef and Onion Pitas with Parsley Sauce

Ingredients

• •3 cups loosely packed fresh flat-leaf parsley leaves (from 2 bunches)
• •2 tablespoons cider vinegar
• •2 tablespoons water
• •1 tablespoon chopped shallot
• •1 teaspoon sugar
• •½ teaspoon salt
• •¼ teaspoon black pepper
• •¼ cup olive oil
• •4 pieces (6-inch) pita loaves with pockets
• •¼ cup olive oil or vegetable oil
• •1 pound white onions, quartered lengthwise, then cut lengthwise into 1/4-inch-wide wedges
• •¾ teaspoon ground coriander
• •½ teaspoon ground cumin
• •½ teaspoon salt
• •¼ teaspoon black pepper
• •1 pound sliced stir-fry beef (top round) or 1/3-inch-thick top round steaks
• •cut into 1/3-inch-wide strips

Cooking Instructions

1. 1.

   Purée all sauce ingredients in a blender until smooth.

   5 min

2. 2.

   Toast pitas on rack of a gas burner over high heat, turning with tongs, until heated through but still pliable (pitas may puff), about 1 minute, then wrap in foil to keep warm. (Alternatively, wrap untoasted pitas in foil and warm in a preheated 300°F oven or toaster oven.)

   5 min

3. 3.

   Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté half of onions, stirring occasionally, until browned but still crisp, 4 to 5 minutes. Transfer to a large plate. Sauté remaining onions in 1 tablespoon oil in same manner and transfer to plate (reserve skillet).

   10 min

4. 4.

   Stir together coriander, cumin, salt, and pepper in a bowl. Pat beef dry and toss with spices. Heat 1 tablespoon oil in skillet over moderately high heat, then sauté half of beef, stirring, until browned but still pink inside, 1 to 1 1/2 minutes. Transfer beef to plate with onions, then sauté remaining beef in remaining tablespoon oil in same manner.

   8 min

5. 5.

   Halve pitas and fill with beef and onions. Serve sauce on the side.

   2 min