| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef | 6 | servings | |
INGREDIENTS
| 1/4 | c | Lime juice |
| 2 | ts | Pooms olive oil |
| 4 | Cloves garlic; minced | |
| 1 1/2 | ts | Pooms; ground cumin |
| 1 1/2 | Pounds; frozen flank steak, trimmed of fat | |
| 2 | Cups; frozen chopped sweet red peppers | |
| 1 | c | Frozen chopped green peppers |
| 2 | c | Frozen chopped onions |
| 1 | c | Nonfat plain yogurt |
| 1/2 | md | Cucumber; peeled and grated |
| 1/4 | ts | Salt |
| 6 | Frozen pita bread rounds; (6" diameter) |
INSTRUCTIONS
In a shallow nonmetal dish, combine the lime juice, oil, garlic, and I teaspoon of the cumin. Mix well. With a serrated knife, slice the steak against the grain into thin strips. Add to the dish and mix well. Cover and refrigerate for 1 hour, stirring occasionally. Coat a 10" no-stick skillet with no-stick spray and place over medium-high heat until hot. Add the red peppers, green peppers, and onions. Cook, stirring, for 5 minutes, or until soft but not browned. Add the steak and marinade. Cook, stirring, for 8 minutes, or until the steak is lightly browned and no longer pink in the center. Check by inserting the tip of a sharp knife into 1 strip. In a small bowl, combine the yogurt, cucumber, salt, and the remaining 1/2 teaspoon curmin. Mix well. Warm the pitas in the microwave on high power for 1 to 2 minutes. Spoon the steak mixture onto the top of the whole pitas. Top with the yogurt sauce and roll up. NOTES : Notes: Cut the flank steak into strips while it's frozen, then let it thaw right in the lime marinade. Recipe by: Prevention's Freezer Cookbook - From the freezer Posted to EAT-LF Digest by SuzyWert@aol.com on Jun 8, 1999, converted by MM_Buster v2.0l.
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