Enjoy this combination of beef in a pita for the perfect pick-me-up after a workout. Add in other veggies such as sliced sweet peppers or radishes when stuffing your pita.
Middle Eastern-Style Grilled Beef Pockets
- Prep Time: 15 minutes
- Cook Time: Marinating: 8 hours Cook Time:15 minutes
- Total Time: 8.5 hours
- Yield: Serves 8
Ingredients
¼ cup (60 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
1¼ lb (625 g) Beef Sirloin Tip or Inside Round Marinating Steak, 1 inch (2.5 cm) thick
Salt and fresh ground pepper
4 pitas with pocket, halved
Cucumber slices
Plain yogurt or tzatziki (optional)
Instructions
- Combine wine, garlic, curry paste, vinegar, olive oil (if using) and Worcestershire sauce in large sealable freezer bag. Pierce steak all over with fork and add to bag, turning to coat; seal and refrigerate for 8 to 12 hours.
- Discard marinade from meat; pat steak dry with paper towel. Season all over with salt and pepper to your taste. Grill in a closed barbecue over medium-high heat for 10 to 12 minutes, turning twice or more, for medium-rare 145°F (63°C) at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done).
- Transfer to a cutting board and let rest for 5 minutes. Slice steak thinly across the grain. Tuck slices into pita halves along with cucumber slices and yogurt, if using.
Notes
You can grill the steak ahead to serve cold. Let it cool, then wrap well or store in an airtight container for up to 3 days, then slice to pack for a snack on the go.
Carve steaks across the grain to maximize tenderness.
%DV: Iron 17% Good (Source), Zinc 41% (Excellent Source), Vitamin B12 40% (Excellent Source)
Serving size: 1/8 of recipe (91g) / 1/2 filled pita each.
