Middle Eastern Grilled Steak Pockets

in , , , ,
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Middle Eastern Grilled Steak Pockets

  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25
  • Serving: 6
Print Recipe

For the healthiest version of this recipe, use whole wheat pita and lean beef cuts. The secret to tender marinating steak is to cook the beef only to medium and to slice it across the grain as thinly as possible.

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.

Print Recipe

Did you make this recipe?

Share a photo and tag us #lovecdnbeef — we can't wait to see what you've made!