When thinly sliced, flank steak makes an economical beef cut when serving a crowd. This adobo grilled steak is sliced and served in pitas with your favorite toppings, but the seasoned steak is equally delicious served in warm tortillas or served over rice.
Recipe tags: adobo base, moderate difficulty, main, beef, grilling
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 tbsp | Better Than Bouillon® Adobo Base |
| 2 tbsp | olive oil |
| 2 lbs | flank steak |
| 1 bunch | bunch scallions, ends trimmed |
| 4 | pocket-style pitas |
| ½ cup | tzatziki sauce |
| 1 cup | diced tomatoes |
| 1 cup | diced cucumber |
| 1 | jalapeño pepper, thinly sliced |
Directions
Preheat grill to medium-high heat; grease grates well.
In large shallow dish, stir together Culinary Collection Adobo and oil. Add flank steak and turn to coat. Let marinate for at least 10 minutes.
Grill flank steak, flipping once, for 10 to 12 minutes or until instant-read thermometer registers 140°F at thickest part of steak for medium-rare (or cook to preferred doneness). Let rest for 10 minutes before slicing.
Meanwhile, grill scallions, turning occasionally, for 2 to 3 minutes or until charred and tender. Cut into 2-inch sections.
Grill pitas, flipping once, for 1 to 2 minutes or until grill-marked, lightly toasted and warmed through.
Serve sliced steak and scallions in warm pitas with tzatziki, tomato, cucumber and jalapeño.
Tip: Substitute tzatziki with tahini sauce or guacamole if desired.