 |
INGREDIENTS
| 1/4 cup |
|
50 mL |
|
cranberry juice or red wine |
| 3 |
|
3 |
|
cloves garlic, minced |
| 3 tbsp |
|
45 mL |
|
mild curry paste |
| 2 tbsp |
|
30 mL |
|
EACH rice vinegar and olive oil (optional) |
| 1 tsp |
|
5 mL |
|
Worcestershire sauce |
| 1-1/2 lb |
|
750 g |
|
Flank Marinating Steak |
| |
|
|
|
Salt and pepper to taste |
| 3 |
|
3 |
|
pita breads, halved |
| |
|
|
|
Cucumber slices |
| |
|
|
|
Cucumber yogurt sauce, like tzatziki |
PREPARATION TIME: 10 minutes
COOKING TIME: 12 minutes
MARINATING TIME: 12 – 24 hours
DIRECTIONS
|
In large Ziploc freezer bag, combine cranberry juice, garlic, curry paste, vinegar, oil (if using) and Worcestershire sauce. Pierce steak several times with fork. Add steak to Ziploc freezer bag, seal tightly and refrigerate, turning occasionally, for 12 to 24 hours. Preheat grill to medium-high. Discard marinade. Season steak with salt and pepper. Place on greased grill; close lid and cook for 6 minutes per side to medium doneness. Remove from the heat; let stand 5 minutes. Slice steak into thin strips diagonally across the grain. Tuck steak slices into warm pita halves with cucumber slices and yogurt sauce. Serve with rice or couscous salad.
|
NUMBER OF SERVINGS: 6 SERVINGS
NUTRITION INFORMATION PER SERVING
| 286 Calories |
|
10 g Fat |
| 28 g Protein |
|
18 g Carbohydrates |
|
|
|
|
