The secret to tender marinating steak is to cook the beef only to medium and to slice it across the grain as thinly as possible. Serve with rice or couscous salad.
| ¼ cup (50 mL) |
red wine or cranberry juice |
| 3 |
cloves garlic, minced |
| 3 tbsp (45 mL) |
mild curry paste |
| 2 tbsp (30 mL) |
rice vinegar |
| 2 tbsp (30 mL) |
olive oil (optional) |
| 1 tsp (5 mL) |
Worcestershire sauce |
| 1-½ lb (750 g) |
Beef Marinating Steak (Flank or Sirloin Tip) |
| |
salt and pepper |
| 3 |
pita breads, halved |
| |
cucumber slices |
| |
cucumber yogurt sauce (such as tzatziki) |
- Combine wine, garlic, curry paste, vinegar, olive oil (if using) and Worcestershire sauce in large sealable freezer bag. Pierce steak several times with fork. Add steak to bag and seal tightly; refrigerate, turning occasionally, for 12 to 24 hours.
- Discard marinade. Season steak with salt and pepper to taste. Place on greased grill, over medium-high heat; close lid and cook for 6 minutes per side or until medium doneness. Remove from heat; cover and let stand 5 minutes.
- Slice steak into thin strips diagonally across the grain. Warm pita halves. Tuck slices into pitas along with cucumber slices and yogurt sauce.