Flank Steak Pitas

Name: Flank Steak Pitas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 64 milliliters balsamic vinegar; 454 grams beef flank steak; 2 garlic cloves, minced; 1 Tbsp hoisin sauce; 4 lettuce, torn; 2 Tbsps reduced-sodium soy sauce; 1 teaspoons pepper; 4 whole pita breads; 1 teaspoons sesame oil; 0 teaspoons sesame seeds; 1 teaspoon Thai chili sauce; 2 Tbsps water

Flank Steak Pitas could be just the dairy free recipe you've been looking for. This recipe serves 4. One serving contains 354 calories, 31g of protein, and 7g of fat. It is perfect for valentin day. From preparation to the plate, this recipe takes roughly 30 minutes. Head to the store and pick up thai chili sauce, beef flank steak, hoisin sauce, and a few other things to make it today. Flank Steak Pitas for Two, Greek Steak Pitas, and Mediterranean Steak & Egg Pitas are very similar to this recipe.

Instructions

In a small bowl, combine the first eight ingredients.

Equipment you will use

Bowl

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.

Ingredients you will need

Marinade

Beef

Equipment you will use

Ziploc Bags

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°).

Ingredients you will need

Marinade

Beef

Meat

Equipment you will use

Kitchen Thermometer

Grill

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.

Ingredients you will need

Marinade

Lettuce

Grains

Pita

Beef

Equipment you will use

Grill

Bowl

Serve in pitas; sprinkle with sesame seeds.

Ingredients you will need

Sesame Seeds

Pita

Equipment

Ingredients

Servings:

64milliliters

balsamic vinegar 454grams

beef flank steak 2

garlic cloves, minced 1Tbsp

hoisin sauce 4

lettuce, torn 2Tbsps

reduced-sodium soy sauce 1teaspoons

pepper 4

whole pita breads 1teaspoons

sesame oil 0teaspoons

sesame seeds 1teaspoon

Thai chili sauce 2Tbsps

water

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Steak works really well with Pinot Noir, Merlot, and Cabernet Sauvignon. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Taittinger Brut La Francaise with a 4.3 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.

Taittinger Brut La Francaise

This Champagne is a blend of some 30 Chardonnay and Pinot Noir vineyards, respectively 40% and 60% of the total, from several harvests of perfectly ripened grapes.