Satisfy even the hungriest bunch with these pita bread sandwiches, stuffed full of juicy grilled beef – a great meal!
cup olive or vegetable oil
cup red wine vinegar
envelope (1.1 ounces) meat marinade mix
2-pound beef boneless top round steak, 1 to 1 1/2 inches thick
pita bread folds
Mix all ingredients except beef and pita breads in shallow glass or plastic dish or resealable plastic food-storage bag. Add beef; turn to coat with marinade. Cover dish or seal bag and refrigerate at least 4 hours but no longer than 24 hours.
Heat coals or gas grill. Remove beef from marinade; reserve marinade. Cover and grill beef 4 to 5 inches from medium heat 15 to 20 minutes, turning once and brushing frequently with marinade, until desired doneness. Discard any remaining marinade. Cut beef into thin slices. Serve in pita bread folds.
Grill bell peppers and onions to the steak.
Wrap the pita breads in aluminum foil and place on the grill about 5 minutes or until heated through.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
Exchanges:3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.