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Flank Steak Pitas

 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
4 ServingsPrep: 15 min. + marinating Grill: 15 min. + standing

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 eight ingredients. Pour 1/4 cup
  • marinade into a large resealable plastic bag; add the beef. Seal bag
  • and turn to coat. 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 145°; medium, 160°;
  • well-done, 170°). 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

2 of 2

Flank Steak Pitas (continued)

Directions (continued)

  • large bowl, toss the beef, lettuce and reserved marinade. Serve in
  • pitas; sprinkle with sesame seeds. Yield: 4 servings.
Nutritional Facts: 1 filled pita equals 362 calories, 10 g fat (4 g saturated fat), 54 mg cholesterol, 703 mg sodium, 39 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.