Spiced Beef And Onion Pitas With Chimichurri Sauce - cooking recipe

Ingredients

1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
12 ounces boneless beef sirloin, thinly sliced and cut into 1/2-inch strips
2 tablespoons olive oil, divided
2 cups yellow onions, cut in thin lengthwise slivers
24 inches pita bread rounds
1/2 cup chimichurri sauce (recipe follows)
Chimichurri Sauce
2 cups loosely packed fresh flat leaf parsley, and tender stems
1/4 cup coarsely chopped onion
2 tablespoons extra-virgin olive oil
1/4 cup red wine vinegar
1 tablespoon fresh oregano leaves
4 garlic cloves
1/2 teaspoon cayenne pepper, to taste
1 pinch sugar
salt and pepper

Preparation

Stir together the coriander, cumin, salt and pepper in a medium bowl. Add the sirloin strips and lightly coat with spices.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the onions; cook, stirring occasionally, for 6 minutes or until well-browned and very tender. Add the remaining 1 tablespoon oil and the beef; continue to cook, stirring occasionally, for 3 more minutes or until the beef is just cooked. Remove from the heat and cover to keep warm.
While the beef is cooking, stack the pitas on a microwave-proof plate and cover with a paper towel. Microwave on high for 1 minute or until warm.
Halve each pita to form 2 pockets. Fill with beef and onions. Drizzle each half with about 1 tablespoon chimichurri sauce. Serve while warm.
For the Chimichurri Sauce: Process all ingredients in a food processor or blender until smooth. If tasted alone, the sauce will seem very acidic. To adjust seasonings, taste by dipping in a piece of food, such as beef, chicken or fish.