Steak and Hummus Sandwiches

• 1/2 red onion, thinly sliced
• 1/2 cup sliced pickled banana peppers, plus 1/2 cup juice from the jar
• 1/2 cup hummus
• 1 pound grilled flank steak (reserved from Grilled Steak With Tapenade
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 4 pocketless pitas (preferably whole wheat)
• 8 romaine lettuce leaves, thinly sliced
• Hot sauce, for topping (optional)

1. Preheat a grill or grill pan to medium high.
2. Toss the onion, banana peppers and 1/3 cup of the pickle juice in a bowl.
3. Whisk the hummus with 3 to 4 tablespoons water in another bowl until smooth and pourable.
4. Thinly slice the steak against the grain, then cut crosswise into bite-size pieces.
5. Toss with the remaining 3 tablespoons pickle juice, 1 tablespoon olive oil, and salt and pepper to taste.
6. Brush the pitas on one side with the remaining 1 tablespoon olive oil and season with salt and pepper.
7. Grill, oiled-side down, until lightly toasted, about 1 minute.
8. Remove the pitas from the grill and top with the steak.
9. Drain the onion and peppers; divide evenly among the pitas.
10. Top with the lettuce and drizzle with the hummus sauce.
11. Top with hot sauce, if desired.
12. Per serving: Calories 480; Fat 19 g (Saturated 5 g); Cholesterol 43 mg; Sodium 461 mg; Carbohydrate 46 g; Fiber 7 g; Protein 32 g
13. Photograph by Antonis Achilleos

red onion, banana peppers, tapenade, extravirgin olive oil, kosher salt, pitas, sauce

Taken from www.foodnetwork.com/recipes/food-network-kitchens/steak-and-hummus-sandwiches-recipe.html (may not work)