Middle Eastern Beef Steak Pockets

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Middle Eastern Grilled Steak Pockets

Yields6 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

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.

 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)
1

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.

2

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.

3

Slice steak into thin strips diagonally across the grain. Tuck slices into warm pita halves along with cucumber slices and yogurt sauce.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 286
% Daily Value *
Total Fat 10g16%
Total Carbohydrate 18g6%
Protein 28g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.