Active Time

　　30 min

　　Total Time

　　30 min

　　

Ingredients

Makes 4 servings

　　

For sauce

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

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　1/4 cup olive oil

　　

For beef and onion pitas

4 (6-inch) pita loaves with pockets

　　1/4 cup olive oil or vegetable oil

　　1 pound white onions, quartered lengthwise, then cut lengthwise into 1/4-inch-wide wedges

　　3/4 teaspoon ground coriander

　　1/2 teaspoon ground cumin

　　1/2 teaspoon salt

　　1/4 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

　　

Make sauce:

Step 1

Purée all sauce ingredients in a blender until smooth.

　　

Make beef and onion pitas:

Step 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.)

　　

Step 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).

　　

Step 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.

　　

To serve:

Step 5

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