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Flank Steak Pitas

“This sandwich packs so much flavor, you’ll be satisfied without eating a huge serving. The marinade makes the most of flavorful ingredients, so you won’t even miss the cheese or mayo.” Tammy Kaminski - Stanwood, Washington
  • Total Time
    Prep: 15 min. + marinating Grill: 15 min. + standing
  • Makes
    4 servings

Ingredients

  • 1/4 cup balsamic vinegar
  • 2 tablespoons water
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon hoisin sauce
  • 2 garlic cloves, minced
  • 1 teaspoon Thai chili sauce
  • 3/4 teaspoon pepper
  • 1/2 teaspoon sesame oil
  • 1 beef flank steak (1 pound)
  • 4 whole pita breads
  • 4 pieces leaf lettuce, torn
  • 1/4 teaspoon sesame seeds

Directions

  • In a small bowl, combine the first 8 ingredients. Pour 1/4 cup marinade into a shallow dish; add the beef and turn to coat. Cover and refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade.
  • Drain and discard marinade. Grill beef, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes.
  • Meanwhile, grill pitas, uncovered, over medium heat for 1-2 minutes on each side or until warm. Thinly slice beef across the grain. In a large bowl, toss the beef, lettuce and reserved marinade. Serve in pitas; sprinkle with sesame seeds.
Nutrition Facts
1 each: 362 calories, 10g fat (4g saturated fat), 54mg cholesterol, 703mg sodium, 39g carbohydrate (4g sugars, 2g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.

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