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Steak in a Pocket



1 flank steak 1 to 1 1/2 lbs
1 cup finely chopped red onion
1 cup watercress sprigs
2 Tbsp each chopped pimentos and chopped parsley
1/3 cup salad oil
3 Tbsp red wine vinegar
1 tsp dry mustard
garlic salt and pepper
1 medium-size tomato, cut into wedges
small romaine leaves
4 to 6 pita breads



Broil flank steak 3 inches from heat until done to liking (5 to 6 minutes on each side for rare). Cut steak in half length-wise, then across grain into thin, slanting slices; let cool briefly

In a large bowl, combine steak, onion, watercress, pimentos, and parsley. In a small bowl, stir together oil, vinegar, and mustard; stir into meat mixture. Season to taste with garlic salt and pepper. Cover and refrigerate for at least 4 hours or until next day.

To serve, tear or cut pocket breads in half; fill with meat mixture, tomato wedges, and romaine leaves.

Makes 4 to 6 servings




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