1 lime, juice and finely grated rind 1/2 c. finely chopped pickled banana pepper (125 mL) 2 Tbsp. pickled banana pepper liquid (30 mL) 2 Tbsp. Worcestershire sauce (30 mL) 2 cloves garlic, minced 1 to 2 drops Tabasco sauce 1 lb. beef flank, inside round or sirloin steak (500 g) 1 medium onion, cut into strips 1 sweet red or yellow pepper, cut into strips 1 Tbsp. canola oil (15 mL) 1 tsp. chili powder (5 mL) 4 whole wheat pitas salsa of your choice
What to do:
1. Combine grated rind and juice from lime, banana peppers and liquid, Worcestershire, 1 clove garlic and the Tabasco sauce in large sealable freezer bag. 2. Pierce beef all over with fork and add to bag; refrigerate 8 to 12 hours. Discard marinade. 3. Grill steak using medium-high heat 3 to 4 minutes per side for rare. Let stand for 5 minutes. Slice thinly across grain. 4. Meanwhile, toss vegetables with oil, remaining garlic and chili powder. Sauté over medium heat for 5 minutes, stirring occasionally. 5. Tuck steak and vegetables into warm pitas and top with salsa of your choice.
