Flank Steak In Garlic Pitas

This hearty dish transforms tough cuts of flank steak into tender, flavorful bites using a savory beer, soy, and honey marinade. The meat is slow-cooked until fork-tender, then sliced thinly against the grain for maximum tenderness. Served in warm pita breads that have been brushed with fragrant garlic butter, it offers a perfect balance of sweet, salty, and savory notes. Its an ideal comfort food for weeknight dinners or casual gatherings, providing a satisfying main course that feels both rustic and refined. The combination of rich beef and aromatic garlic creates a memorable meal that is surprisingly simple to prepare with pantry staples.

Cooking Method: Grilling

Cuisine: Middle Eastern

Courses: Main Courses

Difficulty: Advanced

Servings: 10

Calories: 185.1

Description

This hearty dish transforms tough cuts of flank steak into tender, flavorful bites using a savory beer, soy, and honey marinade. The meat is slow-cooked until fork-tender, then sliced thinly against the grain for maximum tenderness. Served in warm pita breads that have been brushed with fragrant garlic butter, it offers a perfect balance of sweet, salty, and savory notes. Its an ideal comfort food for weeknight dinners or casual gatherings, providing a satisfying main course that feels both rustic and refined. The combination of rich beef and aromatic garlic creates a memorable meal that is surprisingly simple to prepare with pantry staples.

Ingredients

2 pounds Flank steaks
1/4 cup Honey
1 tablespoon Grated gingerroot
2 tablespoons Soy sauce
12 oz Beer (light lager or ale)
1/3 cup Margarine or butter, softened
2 cloves Garlic, crushed
10 pieces Pita breads (6 inch diameter)

Directions

1
Trim excess fat from the flank steaks and score both sides in a diamond pattern about 1/8 inch deep.
2
Place the steaks in a shallow glass dish.
3
In a small bowl, whisk together the honey, grated gingerroot, soy sauce, and beer.
4
Pour the marinade over the beef, ensuring it is fully coated.
5
Cover the dish and refrigerate for at least 4 hours, turning the steaks occasionally for even flavoring.
6
Remove the beef from the refrigerator and let it sit at room temperature for 30 minutes.
7
Reserve the marinade in a small saucepan and remove the beef from the marinade, discarding the used liquid.
8
Preheat a grill to medium heat.
9
Grill the beef about 6 inches from the coals or heat source for about 12 minutes total for medium doneness, turning halfway through.
10
While the beef cooks, bring the reserved marinade to a boil in the saucepan and simmer for 2 minutes to pasteurize.
11
Remove the beef from the grill and let it rest for 5 minutes.
12
Slice the beef diagonally into thin strips against the grain.
13
In a small bowl, mix the softened margarine (or butter) with the crushed garlic.
14
Spread the garlic butter mixture inside each pita bread.
15
Wrap the pitas in aluminum foil and place them on the grill for about 5 minutes until warm and the butter has melted.
16
Fill each warm pita with the sliced beef and drizzle with the heated marinade.
17
Serve immediately.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 185.1kcal

% Daily Value *
Total Fat 8.0g13%
Saturated Fat 3.4g17%
Cholesterol 41.0mg14%
Sodium 458.9mg20%
Total Carbohydrate 12.7g5%
Dietary Fiber 0.1g1%
Sugars 12.4g
Protein 15.1g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: flank steak, garlic pita, beer braise, soy sauce marinade, honey glazed, ginger beef, tender steak, pocket bread, garlic butter, slow cooked beef, middle eastern fusion, beef pitsa, grilled steak, marinated beef, comfort food, weeknight dinner, party food, handheld meal

Read it online: https://www.chefs-mate.com/recipe/flank-steak-in-garlic-pitas/