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INGREDIENTS
| 1 |
|
1 |
|
lime |
| 1/2 cup |
|
125 mL |
|
finely chopped pickled jalapeno peppers plus 2 tbsp (30 mL) reserved juice |
| 2 tbsp |
|
30 mL |
|
Worcestershire sauce |
| 2 |
|
2 |
|
garlic cloves, minced |
| 1 lb |
|
500 g |
|
Beef Marinating Steak (Flank, Inside Round or Sirloin Tip), 3/4” (2 cm) thick |
| 1 |
|
1 |
|
EACH onion and sweet red pepper, cut into strips |
| 1 tbsp |
|
15 mL |
|
vegetable oil |
| 1 tsp |
|
5 mL |
|
chili powder |
| 1/2 tsp |
|
2 mL |
|
ground cumin |
| 4 |
|
4 |
|
Greek pitas |
PREPARATION TIME: 15 min
COOKING TIME: 11 min
MARINATING TIME: 8 -12 hours
DIRECTIONS
Combine finely grated peel and juice from lime, jalapenos and their reserved juice, Worcestershire sauce and half the garlic in large sealable freezer bag. Pierce beef all over with fork and add to bag; refrigerate 8-12 h.
Discard marinade; grill steak using medium-high heat, 3-4 min/side for medium-rare. Let stand for 5 min; slice thinly across the grain. Meanwhile, toss vegetables with oil, remaining garlic and seasonings; grill in grilling basket using medium-high heat for 5 min, stirring occasionally.
Tuck steak and vegetables into warm pitas and top with some salsa.
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NUMBER OF SERVINGS: 4 SERVINGS
NUTRITION INFORMATION PER SERVING
| 354 Calories |
|
8 g Fat |
| 31 g Protein |
|
39 g Carbohydrates |
TIP
|
When using a Grilling Steak, like Top Sirloin, reduce the marinating time to 30-60 minutes.
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