November 01, 2017
Dinner, Lunch, Beef,
Steak, Vegetables, Fall/Autumn, Game/Sports Day, Weeknight Meals, Grilling (Outdoor), No Eggs, Herbs, Sandwiches more
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"Recipe source: Fine Cooking (October/November 2004)"
Preheat the grill to medium hot.
In a bowl combine the marinade ingredients (vinegar - garlic plus 1 teaspoon each of salt and pepper). Whisk in 3/4 cup of the oil in a steady stream until emulsified. Put the flank steak and half of the marinade (2/3 cup) in a plastic bag, seal and refrigerate for 30-60 minutes.
Drizzle peppers with the remaining 1 tablespoon oil and grill until blackened all over (10-15 minutes). Put the peppers in a small bowl, cover immediately with plastic wrap, and let steam until cool.
Remove steak from the marinade and pat dry. Sprinkle with 2 teaspoons of salt and pepper. Grill steak (6-8 minutes per side) for medium rare. Remove from grill, cover with foil and let rest 15 minutes.
Meanwhile, core, seed, and peel the cooled peppers and slice them into thin strips. Strain the reserved marinade through a fine sieve. Warm pitas on the grill, flipping once after 2 minutes for a total time of 4-5 minutes. Transfer to a plate and cover with foil to keep warm.
To assemble: slice the steak thinly on an angle across the grain. Put a few slices of beef and some of the roasted red peppers, red onion, spinach and feta on each pita. Drizzle with 1 tablespoon of the strained marinade and fold. Repeat for all ingredients.
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