Flank Steak Pitas for Two

Name: Flank Steak Pitas for Two
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 227 grams beef flank steak; 1 garlic clove, minced; 1 teaspoon hoisin sauce; 2 lettuce, torn; 1 Tbsp reduced-sodium soy sauce; 0 teaspoons pepper; 2 whole pita breads; 0 teaspoons sesame oil; 0 teaspoons sesame seeds; 1 teaspoons Thai chili sauce; 1 Tbsp water

This recipe makes 2 servings with 429 calories, 29g of protein, and 17g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for valentin day. Only Head to the store and pick up balsamic vinegar, beef flank steak, pepper, and a few other things to make it today. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

In a small bowl, combine the first eight ingredients.

Equipment you will use

Bowl

Pour 2 tablespoons 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, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

Ingredients you will need

Marinade

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:

2Tbsps

balsamic vinegar 227grams

beef flank steak 1

garlic clove, minced 1teaspoon

hoisin sauce 2

lettuce, torn 1Tbsp

reduced-sodium soy sauce 0teaspoons

pepper 2

whole pita breads 0teaspoons

sesame oil 0teaspoons

sesame seeds 1teaspoons

Thai chili sauce 1Tbsp

water

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Steak can be paired 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 Twomey Cellars by Silver Oak Russian River Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 50 dollars per bottle.

Twomey Cellars by Silver Oak Russian River Pinot Noir

Our 2009 Russian River Valley Pinot Noir has a ruby color with purple highlights and a complex nose of fresh rose petals, lilacs, candied apples, sweet baking spices and a hint of peppermint. It has a rich, broad attack on the palate and notes of caramel, butterscotch and ripe, red fruit. This expressive wine has a balanced finish of fruit, spice, bright natural acidity and fine grained tannins.