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Flank Steak Sandwiches
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Prep Time:
10 minutes
Total Time:
4 hours 25 minutes
Savor these beef steak and tomato pita sandwiches for a hearty and delicious dinner.
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
Instructions:
  • Trim the fat from the beef and create a diamond pattern of cuts, each about 1/2 inch apart and 1/8 inch deep, on both sides of the beef. Place the beef in a shallow glass dish. Combine honey, soy sauce, gingerroot, and beer in a small bowl, then pour the mixture over the beef. Cover and refrigerate for at least 4 hours, turning occasionally, but no longer than 24 hours.
  • Prepare the grill by gently oiling the rack with canola or soybean oil. Get the coals or gas grill ready for direct heat. Take the beef out of the marinade, keeping the marinade for later. Grill the beef, covered, approximately 6 inches away from the heat source for about 12 minutes until it reaches a medium level of doneness. Remember to turn the meat after 6 minutes and brush it frequently with the reserved marinade. Dispose of any extra marinade.
  • Slice the beef thinly on a diagonal. Serve the beef in pita bread with tomato and onion.

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