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Flank Steak Pitas Recipe

Flank Steak Pitas Recipe

“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 YIELD:4 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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. Yield: 4 servings.

Nutritional 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.

Reviews for Flank Steak Pitas

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MoBanana User ID: 3631565 106892
Reviewed May. 19, 2010

"My husband and I are on a guided weight reduction program and this recipe was a wonderful treat, especially because we don't often indulge in sandwiches. The sauce is delicious, and we plan to try it with chicken to accommodate family members who don't eat red meat. I'm sure we'll use yhis recipe often."

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