Middle Eastern Grilled Steak Pockets
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Middle Eastern Grilled Steak Pockets
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Serving: 6
Ingredients
¼ cup (50 mL) red wine or cranberry juice
3 cloves garlic, minced
3 tbsp (45 mL) mild curry paste
2 tbsp (30 mL) rice vinegar
2 tbsp (30 mL) olive oil (optional)
1 tsp (5 mL) Worcestershire sauce
1 ½ lb (750 g) Beef Marinating Steak (Flank or Sirloin Tip)
Salt and pepper
3 pita breads, halved
Cucumber slices
Cucumber yogurt sauce (such as tzatziki)
Directions
Combine wine, garlic, curry paste, vinegar, olive oil (if using) and Worcestershire sauce in large sealable freezer bag. Pierce steak several times with fork. Add steak to bag and seal tightly; refrigerate, turning occasionally, for 8 to 24 hours.
Discard marinade. Season steak with salt and pepper to taste. Place on greased grill, over medium-high heat; close lid and cook for 10 to 12 minutes, turning at least twice for medium-rare doneness 145°F (63°C). Remove from heat; cover and let stand 5 minutes.
Slice steak into thin strips diagonally across the grain. Tuck slices into warm pita halves along with cucumber slices and yogurt sauce.
- Category: Grilling, Steak
- Method: Eating Well, Exotic, Meals for 1 or 2
