| 1/4 | cup honey |
| 1 | tablespoon grated gingerroot |
| 2 | tablespoons soy sauce |
| 1 | can or bottle (12 ounces) regular or nonalcoholic beer |
| 2-pound beef boneless sirloin steak, 1 to 1 1/2 inches thick |
| 8 | pita fold breads (6 inches in diameter) |
| Sliced tomato, if desired |
| Grilled sliced onion, if desired |
Serve with...
Crunchy Asian Pasta Salad
Total Time:
25 min
| 1. | In shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag, mix honey, gingerroot, soy sauce and beer. Add beef; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning occasionally, at least 4 hours but no longer than 24 hours. |
| 2. | Heat coals or gas grill for direct heat. Remove beef from marinade; reserve marinade. Cover and grill beef over from medium heat about 12 minutes for medium doneness, turning after 6 minutes and brushing frequently with marinade. Discard any remaining marinade. |
| 3. | Cut beef into thin slices. Serve beef in pita fold breads with tomato and onion. |
|
| If you can't find pita fold breads, use 4 pita breads (6 inches in diameter), cut in half to form pockets. |
|
| For added crunch while you munch, grill pita fold breads lightly, and top steak with thin slices of cucumber. |
|
| Cut 2 red onions into 1/4-inch slices. Place slices on piece of heavy-duty foil. Wrap foil around onions, and pierce foil with fork. Grill 5 to 10 minutes or until tender. Serve with beef in pita fold breads. |
Nutrition Information:
270 ( 35); 4g ( 1 1/2g, 0g); 60mg; 380mg; 31g ( 1g, 3g); 27g 0%; 0%; 4%; 20% 2 ; 0 ; 0 ; 3 ; 1/2 2