Yield: 6 servings
|¼ cup||Lime juice|
|2 teaspoons||Pooms olive oil|
|4||Cloves garlic; minced|
|1½ teaspoon||Pooms; ground cumin|
|1½||Pounds; frozen flank steak, trimmed of fat|
|2||Cups; frozen chopped sweet red peppers|
|1 cup||Frozen chopped green peppers|
|2 cups||Frozen chopped onions|
|1 cup||Nonfat plain yogurt|
|½ medium||Cucumber; peeled and grated|
|6||Frozen pita bread rounds; (6" diameter)|
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 ½ 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@... on Jun 8, 1999, converted by MM_Buster v2.0l.