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Tenderloin Tips in Pita Pockets with Yogurt-Tahini Dressing

  • For the Yogurt-Tahini Dressing:
    • 1 cup plain whole-milk yogurt
    • 2 tablespoons tahini
    • 2 tablespoons freshly squeezed lemon juice
    • 1 tablespoon chopped parsley
    • ¼ teaspoon salt
  • For the Dry Rub:
    • 2 teaspoons coriander seeds, toasted (see below)
    • 2 teaspoons cumin seeds, toasted (see below)
    • 1 (2-inch) length of cinnamon stick, broken into pieces, toasted (see below)
    • 1 tablespoon mild red chile powder
    • 2 tablespoons hot paprika
    • 1 tablespoon black peppercorns, crushed
    • 1 teaspoon salt
  • For the Tenderloin Tips:
  • For serving:
    • 4 pita breads
    • 5 or 6 large romaine lettuce leaves, julienned
    • 2 tomatoes, diced
    • ¼ onion, diced

  1. To prepare the dressing:
    1. Place the yogurt, tahini, lemon juice, parsley, and salt in a small mixing bowl and combine thoroughly.
    2. Keep refrigerated.
  2. To prepare the dry rub:
    1. Grind the coriander and cumin seeds with the cinnamon stick in a coffee grinder or mortar and pestle.
    2. Transfer to a mixing bowl and combine with the chile powder, paprika, peppercorns, and salt.
  3. To prepare the tenderloin tips:
    1. Toss with the dry rub mixture to cover all sides.
    2. Heat the olive oil in a large skillet and sauté the meat over medium-high heat, turning the meat so that all sides get browned and cooked to the desired doneness, about 2 or 3 minutes for medium-rare and 3 to 4 minutes for medium.
    3. You may need to sauté the meat in batches so as not to overcrowd the pan.
  4. To serve:
    1. Cut off the end of each pita bread and open to form a pocket.
    2. In a mixing bowl, combine the lettuce, tomatoes, and onion with enough dressing to lightly coat the salad.
    3. Place a small amount of the salad in the bottom of each pita and fill with the sautéed tenderloin tips.
    4. Drizzle some of the Yogurt-Tahini Dressing over the meat, and top with another spoonful of salad.

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