Tender Steak Pitas Recipe
Marinating round steak makes it almost as tender as filet mignon. Make this sandwich filling ahead of time to eat lunch in a flash.
SERVES ► 4
- ½ pound bottom round steak
- 3 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon soy sauce
- 3 tablespoons ketchup
- 1 teaspoon salt
- 2 tablespoons water
- 2 Pita Breads
- 1 cucumber, peeled and chopped
- 2 stalks celery, chopped
- 2 green onions, chopped
Place steak in heavy duty plastic zipper bag. Add olive oil, vinegar, soy sauce, ketchup, salt, and water. Close bag and squish with your hands to mix marinade. Place in large bowl and chill in refrigerator for 8 hours.
Preheat broiler and remove steak from marinade. Pour marinade into a small saucepan and set aside. Broil steak, 6″ from heat source, turning once, for 5–9 minutes or until desired doneness. Let steak stand for 10 minutes.
Bring marinade to a boil over high heat; boil for 1 minute.
Thinly slice steak against the grain and place in medium bowl with cucumber, celery, and green onion. Pour marinade over, cover, and place in refrigerator up to 3 days.
When ready to eat, slice pita breads in half and fill with drained meat mixture.
Marinating Meats
Marinating meats in an acidic mixture breaks down the meat structure, which results in a tender steak. Acidic ingredients include lemon juice, wine, and vinegar. But don't marinate the meat too long! Meats that have been marinated more than 24 hours can turn mushy, and the flavor could be compromised by the marinade ingredients.
