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Prep 10min
Total4hr25min
Servings8
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Ingredients
2
beef flank steaks (1 pound each)
1/4
cup honey
2
tablespoons soy sauce
1
tablespoon grated gingerroot
1
can or bottle (12 ounces) regular or nonalcoholic beer
8
pita breads (6 inches in diameter), cut in half to form pockets
2
medium tomatoes, sliced
1
large grilled sliced onion
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Steps
1
Trim fat from beef. Make cuts about 1/2 inch apart and 1/8 inch deep in diamond pattern on both sides of beef. Place in shallow glass dish. Mix honey, soy sauce, gingerroot and beer in small bowl; pour over beef. Cover and refrigerate, turning occasionally, at least 4 hours but no longer than 24 hours.
2
Brush grill rack with canola or soybean oil. Heat coals or gas grill for direct heat. Remove beef from marinade; reserve marinade. Cover and grill beef 6 inches 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 diagonally into thin slices. Serve beef in pita bread halves with tomato and onion.
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“With my husband being the ‘king of sandwiches,' this is good for us. The steak is a lean cut with hardly any fat.” Cathy P.
Lunching on an oversized deli sandwich can cost you anywhere from 600 to 800 calories. Instead, bring a healthy lunch from home. Pack sandwiches that feature lean meats or cheeses for a midday protein punch. Also include raw vegetable sticks and fresh fruit for fiber and nutrients.
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