Grilled Beef & Avocado Pitas
1 day 40 mins
12 oz beef flank steak
1/2 c Italian Salad dressing (light)
1/2 tsp lime peel (finely shredded)
1/4 c lime juice
2 Tbls fresh cilantro (snipped)
1/4 c onion (finely chopped)
1/4 tsp salt
1/4 tsp ground black pepper
4 c Spring Baby Salad greens
1 medium Red Sweet pepper (stemmed, seeded, peeled, thinly sliced)
1 medium avocado (halved, seeded, peeled and thinly sliced)
3 Whole Wheat Pita rounds (cut in half horizontally)
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.
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 the jar over steak in bag. Seal bag; turn to coat steak. Marinate in the refrigerator for 24 hours, turning bag occasionally.
Drain beef, discarding marinade. Sprinkle with salt and black pepper. For a charcoal or gas grill, grill steak on the rack of a covered grill directly over medium heat for 17 to 21 minutes for medium doneness (160 degrees F), turning once halfway through grilling time.
To serve, thinly slice beef across grain. In a large bowl toss together beef, salad greens, sweet pepper, avocado and the dressing-onion mixture. Divide beef mixture among pita halves.
Preheat broiler. Place steak on the unheated rack of a foil-lined broiler pan. Broil 3 to 4 inches from the heat for 15 to 18 minutes for medium doneness (160 degrees F), turning once halfway through broiling time.