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Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place the steak in a sealable plastic bag set in a shallow dish.
In a screw-top jar, combine salad dressing, lime zest, lime juice and cilantro. Cover and shake well. Pour half of the mixture into a small bowl and add onion; cover and chill until serving time. Pour the remaining mixture over the steak in the bag. Seal bag; turn to coat steak. Marinate in the refrigerator for 24 hours, turning the bag occasionally.
Drain the steak, discarding marinade. Sprinkle with salt and pepper. Grill the steak on the rack of an uncovered charcoal grill directly over medium coals for 17 to 21 minutes for medium doneness (160°F), turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack. Cover and grill as above.)
To serve, thinly slice the steak across the grain. In a large bowl, gently toss together the sliced steak, salad greens, red pepper, avocado and the reserved dressing mixture. Fill each pita half with the steak mixture.