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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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âThis sandwich packs so much flavor, youâll be satisfied without eating a huge serving. The marinade makes the most of flavorful ingredients, so you wonât even miss the cheese or mayo.â Tammy Kaminski - Stanwood, Washington Ingredients:
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 |
Directions:
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.
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