Paprika and Yogurt Flank Steak Pitas with Grilled Vegetables

by katerina on June 20, 2011

Flank steak is synonymous with grill season. It is an inexpensive cut of meat because it is quite lean and fibrous so it is well suited to stir frying or long marinades that help tenderize the meat. Flank steak is wonderful when marinated with Asian flavours like soy sauce & garlic or sherry & ginger but it is also great with Mexican or more mediterranean flavours.

This combination of the charred beef and the grilled soft eggplant has wonderful contrasting textures and flavours when wrapped into pita bread. Not a fan of pita? Try serving some of those amazing Greek potatoes alongside instead. You can prepare most of this ahead of time and just leave the meat grilling until you are ready to eat. Perfect for a party, or trying to time your dinner between periods of hockey.

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Paprika and Yogurt Flank Steak Pitas

(serves 2)

1 teaspoon hot paprika
1 large handful mixed fresh herbs (oregano, parsley, thyme)
1 cup greek yogourt
the juice of one lime
1/2 teaspoon salt
freshly ground pepper
1 ~250g flank steak
1 zucchini
1 globe eggplant
olive oil
salt and freshly ground pepper
2 pitas

Combine in a food processor or blender the paprika, fresh herbs, yoghourt, lime juice and salt and pepper. Pulse until well combined. Add half of the mixture to a ziploc bag and add the steak. Marinate for at least 2 hours.

Meanwhile slice the eggplant into 1/2 pieces widthwise. Put into a colander and sprinkle with salt. Let sit for 30 minutes to allow any bitter juices to run off and escape. Drain and pat dry to remove any excess salt. (Note: you can skip this step, it makes a difference but it won't make or break the final result.)

Turn on your grill and start it preheating on high. Slice the zucchini into 1/2 slices and combine in a bowl with the eggplant. Toss with olive oil, salt and freshly ground pepper. Enough to coat. You will likely need more than you think as the eggplant likes to really absorb the oil. This will help it not stick to the grill and ultimately taste fabulous.

If your grill is preheated by now, give it a good clean and a quick oil. Reduce the grill to medium and grill your zucchini and eggplant on both sides until nice and soft. Remove to a bowl and allow to cool. Once cooled enough to handle slice the vegetable into long 1/2" strips. Toss with a tablespoon of the remaining marinade. Set Aside.

An hour before you are ready to grill remove your meat from the fridge and allow to come to room temperature. Heat your grill to high and oil the grate. Remove the steak and discard excess marinade. Grill steak on both sides until medium rare. Allow to rest for about 8 minutes before slicing.

Slice against the grain. Serve meat on pitas topped with grilled vegetable salad and any leftover fresh herbs.

Prep Time: 25 minutes | Cooking Time: 20 minutes | Total Time:60 minutes
Calories(approximate per serving): 600

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