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Flank Steak and Grilled Veggie Pita (Anne Burrell) Recipe

Flank Steak and Grilled Veggie Pita (Anne Burrell) Recipe

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Flank Steak and Grilled Veggie Pita (Anne Burrell)

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Ingredients:

Serving

2 garlic cloves, smashed and finely chopped
2 tsp coriander, toasted and ground
pinch cayenne pepper
1 lime , zested and juiced
kosher salt
extra-virgin olive oil
1 flank steak , trimmed of excess fat
2 red or yellow bell peppers (or 1 of each)
1 large zucchini or 2 small, 1/2-inch slices on the bias
1 large red onion, cut into 1/2-inch rounds
2 cups washed baby arugula
1/4 lb shaved parmigiano
balsamic vinegar
4 whole-wheat pita pockets

Directions:

Combine the garlic, coriander, cayenne, lime and pinch of salt with enough olive oil to make a loose paste. Coat the flank steak, cover with plastic wrap and let marinate up to 2 hours at room temperature or overnight in the refrigerator.
Preheat the grill.
Grill the peppers on all sides until they are BLACK! Remove them from the grill and place them in a bowl covered with plastic wrap. Let them sit for 15 to 20 minutes, remove the plastic and let the peppers cool. Remove all of the black char, stems and seeds. Cut the peppers into 1/2-inch strips and reserve.
Remove the steak from the marinade. Place on preheated grill and cook to desired doneness, about 6 to 7 minutes on each side for medium-rare. Remove from the grill to a cutting board and let rest for 10 to 15 minutes before slicing.
While the steak is grilling, toss the zucchini and onions with olive oil and salt. Grill the zucchini and onions on both sides until they are charred and soft, about 4 to 5 minutes on each side. Remove from the grill and reserve.
To assemble the sandwich:
Slice the flank steak very thin on the bias, make very wide, very thin slices. Cut on a severe angle.
In a large bowl, toss the arugula with the Parmigiano and the peppers and dress generously with balsamic, olive oil and salt. Cut 1 edge off the pita and carefully open it. Lay the arugula, Parmigiano and pepper mixture in the pita, followed by the steak and a layer of zucchini and onions. Close the pita and give a little press to secure. Repeat with remaining pitas. Serve right away or wrap in aluminum foil to take with you for lunch. Oh baby...what a pita!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	453.71 Kcal (1900 kJ)
Calories from fat	124.5 Kcal
		% Daily Value*
Total Fat	13.83g	21%
Cholesterol	59.85mg	20%
Sodium	585.11mg	24%
Potassium	379.54mg	8%
Total Carbs	51.38g	17%
Sugars	4.3g	17%
Dietary Fiber	6.31g	25%
Protein	29.08g	58%
Vitamin C	71.8mg	120%
Vitamin A	1.5mg	49%
Iron	28.6mg	159%
Calcium	94.1mg	9%

Amount Per 100 g
Calories	151.77 Kcal (635 kJ)
Calories from fat	41.65 Kcal
		% Daily Value*
Total Fat	4.63g	21%
Cholesterol	20.02mg	20%
Sodium	195.72mg	24%
Potassium	126.95mg	8%
Total Carbs	17.19g	17%
Sugars	1.44g	17%
Dietary Fiber	2.11g	25%
Protein	9.73g	58%
Vitamin C	24mg	120%
Vitamin A	0.5mg	49%
Iron	9.6mg	159%
Calcium	31.5mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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