Mediterranean Beef Flank Steak Pita

• 30 min
• 6 SERVINGS
• 460 Cal
• 35 g Protein

Ingredients:

• 1 beef Flank Steak (about 1-1/2 pounds)

• 1 cup fresh parsley, loosely packed
• 1 cup fresh basil leaves, loosely packed
• 1 teaspoon minced garlic
• 1 teaspoon minced jalapeño pepper
• 3 tablespoons olive oil
• 1/2 teaspoon salt

• 1/3 cup reduced-fat feta cheese crumbles
• 1 dozen cherry tomatoes, sliced
• 2 cups diced cucumber
• 1/4 cup fresh oregano
• 1-1/2 cups diced red onions
• 1 lemon, zested and juiced
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 whole wheat pita breads
• 1 cup hummus

Cooking:

1. To prepare Spicy Green Seasoning, combine all ingredients in blender or food processor; process on and off until all ingredients are blended. Remove 2 tablespoons of Spicy Green Seasoning; rub on all side of beef Flank Steak. Place steak in food-safe plastic bag. Close bag securely and marinate for 6 hours or up to over night. Reserve the remaining salsa for later. 
   
2. Combine all ingredients for Cucumber Salad in large bowl; toss gently. Cover and refrigerate 20 minutes.
3. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Cook's Tip: You may cook steak on stove top: Heat large, nonstick skillet over medium until hot. Remove steak from marinade; discard marinade. Place beef Flank Steak in skillet; cook 16 to 20 minutes until instant-read thermometer inserted horizontally into center registers 145°F (for medium) to 160°F (medium) doneness, turning occasionally.
4. Place 1/4 cup hummus on each pita; top with Cucumber Salad. Carve steak into thin slices. Top Cucumber Salad with steak; top with Spicy Green Seasoning.