Flank Steak Pitas

Flank Steak Pitas

1/4 cup balsamic vinegar
2 tablespoons water
2 tablespoons reduced-sodium soy sauce
1 tablespoon hoisin sauce
2 garlic cloves, minced
1 teaspoon Thai chili sauce
3/4 teaspoon pepper
1/2 teaspoon sesame oil
1 beef flank steak (1 pound)
4 whole pita breads
4 pieces leaf lettuce, torn
1/4 teaspoon sesame seeds

In a small bowl, combine the first eight ingredients. Pour 1/4 cup marinade into a large resealable plastic bag; add the beef. Seal bag and turn to coat. Refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade.

Drain and discard marinade. Grill, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes.

Meanwhile, grill pitas, uncovered, over medium heat for 1-2 minutes on each side or until warm. Thinly slice beef across the grain. In a large bowl, toss the beef, lettuce and reserved marinade. Serve in pitas; sprinkle with sesame seeds. Makes 4 servings.