Grilled Ribeye Steak Pitas

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Ingredients

For the Ribeye Steak:

For the Garlic Yogurt Sauce:

  • 1 cup Greek yogurt (full-fat for extra creaminess)
  • 1 bulb of garlic (roasted)
  • 1 tablespoon olive oil
  • 1-2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon salt (adjust to taste)
  • Optional: 1 tablespoon fresh dill or mint, chopped

For the Cucumber Salad:

  • 1 cup cucumber, diced
  • 1/4 cup red onion, finely sliced
  • 1/2 cup red bell pepper, diced
  • 1 tablespoon fresh mint, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • Salt and pepper, to taste

For the Pitas:

  • 4 large pitas, warmed
  • Cooked ribeye steak, thinly sliced
  • Garlic yogurt sauce (prepared above)
For the Rice (Optional Side):
  • 1 cup jasmine rice
  • 2 cups water or stock

Directions

  1. Prepare the Garlic Yogurt Sauce
    1. Preheat oven to 400°F (200°C). Slice the top off a bulb of garlic, drizzle with olive oil, wrap in foil, and roast in the oven. Cool, then squeeze out the roasted garlic.
    2. Mash the garlic into Greek yogurt. Stir in olive oil, lemon juice, lemon zest, and salt. Optional: Fold in chopped dill or mint. Chill until ready to use.
  2. Make the Cucumber Salad
    1. Combine cucumber, red onion, red bell pepper, mint, parsley, and dill in a mixing bowl.
    2. Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss to combine. Set aside.
  3. Cook the Ribeye Steak
    1. Preheat your Weber Grill for two-zone cooking: direct high heat on one side and indirect low heat on the other.
    2. Season the ribeye steaks generously with Duce’s Wild Boss Blend.
    3. Sear the steaks over direct heat for 2 minutes per side to develop a nice char.
    4. Move the steaks to the indirect heat zone and cook slowly until they reach an internal temperature of 120°F (for medium-rare).
    5. Remove from the grill, drizzle with olive oil, and let rest for 10 minutes.
  4. Warm the Pitas
    1. Warm the pitas on the grill or in a pan until soft and pliable.
  5. Assemble the Pitas
    1. Spread a generous layer of the garlic yogurt sauce inside each warmed pita.
    2. Fill the pita with thinly sliced ribeye steak.
    3. Top with the fresh cucumber salad.
  6. Prepare the Rice (Optional Side)
    1. Cook jasmine rice in water or stock with a pinch of salt.
    2. Once cooked, fluff with a fork and stir in butter for added richness.
  7. Serve
    1. Plate the stuffed pitas alongside a serving of rice, if desired. Enjoy immediately!

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