Flank Steak and Grilled Veggie Pita
- Skill Level: Intermediate
- Servings: 4
- Nutritional Info per Serving: Calories 475; Total Fat 19 g; Saturated Fat 7 g; Carbohydrates 51 g; Dietary Fiber 8 g; Sugar 5 g; Protein 30 g; Cholesterol 54 mg; Sodium 888 mg
- Total Time: 3 hr 50 min
- Preparation: 35 min
- Resting Time: 2 hr 35 min
- Cooking: 40 min
- 2 cloves garlic, smashed and finely minced
- 2 teaspoons toasted and ground coriander
- Pinch of cayenne pepper
- Zest and juice of 1 lime
- Kosher salt
- Extra-virgin olive oil
- 1 flank steak, trimmed of excess fat
- 2 bell peppers (red, yellow, or one of each)
- 1 large zucchini or 2 small zucchinis, cut into 1/2-inch diagonal slices
- 1 large red onion, sliced into 1/2-inch rounds
- 2 cups baby arugula, washed
- 1/2 pound shaved Parmigiano-Reggiano
- Balsamic vinegar
- 4 whole-wheat pita pockets
Mix the garlic, coriander, cayenne, lime zest and juice, and a pinch of salt with enough olive oil to form a loose paste. Rub the paste over the flank steak, cover with plastic wrap, and marinate up to 2 hours at room temperature or overnight in the refrigerator.
Heat the grill.
Grill the peppers on all sides until charred and blackened. Remove, place in a bowl, and cover tightly with plastic wrap; let rest 1520 minutes. After cooling, peel away the blackened skin, discard stems and seeds, and slice into 1/2-inch strips.
Remove the steak from the marinade and grill to preferred doneness, about 67 minutes per side for medium-rare. Transfer to a cutting board and rest 1015 minutes before slicing.
While the steak cooks, toss zucchini and onion slices with olive oil and salt. Grill until charred and tender, about 45 minutes per side. Remove from the grill and set aside.
Cut the flank steak very thinly on the bias into broad, thin slices.
In a large bowl, combine the arugula, shaved Parmigiano, and sliced peppers. Dress generously with balsamic vinegar, olive oil, and salt.
Carefully cut one edge of each pita pocket to open. Fill with the arugula mixture, then layer with steak slices and grilled zucchini and onions. Close the pita and gently press to hold everything together. Repeat for all pitas.
Serve immediately or wrap in foil to take as a packed lunch.
