Healthified Grilled Fajita Pitas

 

12

ounces beef flank steak

1/2

cup bottled light clear Italian salad dressing

1/2

teaspoon finely shredded lime peel

1/4

cup lime juice

2

tablespoons snipped fresh cilantro

1/4

cup finely chopped onion

1/4

teaspoon salt

1/4

teaspoon black pepper

4

cups mixed spring baby salad greens

1

medium red sweet pepper, cut into bite-size strips

1

medium avocado, halved, seeded, peeled, and thinly sliced

3

whole wheat pita bread rounds, halved

• 1 Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish.
• 2 In a screw-top jar, combine salad dressing, lime peel, lime juice, and cilantro. Cover and shake well. Pour half of the salad dressing mixture into a small bowl and add onion; cover and chill until serving time. Pour the remaining salad dressing mixture in jar over steak in bag. Seal bag; turn to coat steak. Marinate in the refrigerator for 24 hours, turning bag occasionally.
• 3 Drain steak, discarding marinade. Sprinkle steak with salt and black pepper. For a charcoal grill, place steak on the rack of an uncovered grill directly over medium coals. Grill for 17 to 21 minutes for medium doneness (160°F), turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack. Cover and grill as above.) (To broil, place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 15 to 18 minutes for medium doneness [160°F], turning once.)
• 4 To serve, thinly slice steak across the grain. In a large bowl, toss together steak, salad greens, red pepper, avocado, and reserved dressing mixture. Fill each pita half with steak mixture.