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Flank Steak Pitas for Two

“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
    2 servings

Ingredients

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon water
  • 1 tablespoon reduced-sodium soy sauce
  • 1-1/2 teaspoons hoisin sauce
  • 1 garlic clove, minced
  • 1/2 teaspoon Thai chili sauce
  • 1/4 teaspoon pepper
  • 1/4 teaspoon sesame oil
  • 1/2 pound beef flank steak
  • 2 whole pita breads
  • 2 pieces leaf lettuce, torn
  • 1/8 teaspoon sesame seeds

Directions

  • In a small bowl, combine the first 8 ingredients. Pour 2 tablespoons 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, 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.

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