Grilled Beef and Avocado Pitas

Name: Grilled Beef and Avocado Pitas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 12 oz beef flank steak; ½ cup bottled light clear Italian salad dressing; ½ tsp finely shredded lime peel; ¼ cup fresh lime juice; 2 tbsp fresh cilantro, finely snipped; ¼ cup yellow onion, finely chopped; ¼ tsp salt; ¼ tsp ground black pepper; 4 cup spring baby salad greens; 1 medium medium red bell pepper, stemmed, seeded, and cut into bite-size strips; 1 medium ripe medium avocado, halved, seeded, peeled, and thinly sliced; 3 round whole wheat pita bread rounds, halved

Recipe GLPR34e951cad340e5

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Mediterranean

Main Course

40 min

336 cal

Servings: 6

Grill

SNAP eligible

Tender strips of grilled flank steak marinated in citrus and cilantro, served in warm pita bread with fresh greens, red peppers, and creamy avocado slices. A light and flavorful South American-inspired main course that comes together in under an hour.

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Ingredients

12 oz beef flank steak

½ cup bottled light clear Italian salad dressing

½ tsp finely shredded lime peel

¼ cup fresh lime juice

2 tbsp fresh cilantro, finely snipped

¼ cup yellow onion, finely chopped

¼ tsp salt

¼ tsp ground black pepper

4 cup spring baby salad greens

1 medium medium red bell pepper, stemmed, seeded, and cut into bite-size strips

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

3 round whole wheat pita bread rounds, halved

Directions

In a small bowl, whisk together the Italian dressing, shredded lime peel, lime juice, cilantro, onion, salt, and black pepper to create the marinade.
Place the beef flank steak in a large shallow dish or resealable plastic bag. Pour the marinade over the meat, coating it evenly. Cover and refrigerate for at least 15–20 minutes, or up to several hours for deeper flavor.
Preheat your grill to medium-high heat, about 400°F. Remove the steak from the marinade, allowing excess liquid to drip back into the dish; discard the remaining marinade.
Place the steak on the hot grill and cook for 6–8 minutes per side, depending on thickness and desired doneness. Use a meat thermometer to ensure the internal temperature reaches 145°F for medium-rare, then remove from heat and let rest for 3–4 minutes.
While the steak rests, warm the halved pita bread on the grill for about 1 minute per side, just until warmed through and pliable.
Slice the grilled steak thinly against the grain into bite-size strips.
To assemble each pita sandwich, place a small handful of spring greens into the pocket of a warmed pita half. Layer with sliced grilled steak, red pepper strips, and avocado slices. Serve warm.

Comments

Grocery List Plus Editorial Staff4.75

This is a straightforward weeknight meal with ingredients that stock every Charlotte supermarket—no special stops needed. The 40-minute time is honest: ten minutes prep, twenty to thirty minutes for the beef to marinate and grill, five for assembly. At roughly $2.50 to $3.00 per serving (driven by beef quality and avocado season), it lands in the solid mid-range for a protein-centered dinner. The one caveat is avocado ripeness: you need a ripe one ready to go, or you're looking at guacamole or delay. Reheats poorly due to the fresh elements, so this is a same-night dish.