Beef Pockets Recipe

Ingredients for Beef Pockets

• Beef Sirloin Steaks
• 2 tablespoons lemon juice
• Ground Allspice
• 1/4 teaspoon black pepper
• Roma Tomatoes
• Pita Pocket Bread
• salt to taste
• Red Onion
• 1 tablespoon chopped fresh parsley
• Cucumber

How to Make Beef Pockets

1. Slice 1 pound beef sirloin into 1/8-inch-thick strips.
2. In a bowl, combine beef strips, 2 tablespoons lemon juice, 1 teaspoon allspice, and 1/4 teaspoon black pepper. Marinate for at least 15 minutes.
3. Preheat broiler.
4. Core 2 large tomatoes and cut them in half lengthwise.
5. Broil tomatoes, skin-side up, about 4 inches from the heat for 6 minutes, or until browned.
6. Preheat oven to 200°F (93°C).
7. Stack 4-6 pocket breads in the center of a large piece of aluminum foil. Wrap tightly.
8. Place wrapped pocket breads in the oven alongside the broiled tomatoes while you cook the beef (5-10 minutes).
9. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the marinated beef and cook until no longer pink, about 5-7 minutes, breaking up any clumps.
10. Transfer the cooked beef to a bowl.
11. Boil the remaining juices in the skillet until reduced to 1/4 cup. Pour the reduced juices over the cooked beef.
12. Add salt to taste.
13. To assemble the beef pockets: Open each pocket bread. Add a portion of the beef mixture, 1/4 cup chopped red onion, 1/2 of a broiled tomato half, 1 tablespoon chopped fresh parsley, and 1/4 cup sliced cucumber to each pocket.
14. Top with a generous amount of sesame yogurt sauce (recipe #25797).