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Goodness in every bite.

Recipe Summary

Difficulty: Easy
Preparation: 10 min
Marinating: 8 hr
Cooking: 12 min
Makes: 6 servings
Best Suited for: Meals for 1 or 2,Exotic,BBQ,

Nutritional Information

Per Serving ()

Calories286
Protein28 g
Fat10 g
Carbohydrates18 g

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Middle Eastern Beef Steak Pockets

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
3cloves 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
3pita 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 6 minutes per side or until medium doneness. 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.
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