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Spicy Beef Wraps
1/4 cup of lime juice
2 teaspoons of olive oil
4 cloves of garlic, minced
1 1/2 teaspoons of ground cumin
1 1/2 pounds of flank steak, trimmed of fat
2 cups of chopped sweet red peppers
1 cup of chopped green peppers
2 cups of chopped onions
1 cup of plain yogurt
1/2 medium cucumber, peeled and grated
1/4 teaspoon of salt
6 pita bread rounds (6-inch diameter)
In a shallow nonmetal dish, combine the lime juice, oil, garlic, and 1
teaspoon of the cumin. Mix well. With a serrated knife, slice the steak
against the grain into thin strips. Add to the dish and mix well. Cover
and refrigerate for 1 hour, stirring occasionally. Coat a 10-inch
no-stick skillet with no-stick spray and place over medium-high heat
until hot. Add the red peppers, green peppers, and the onions. Cook,
stirring, for 5 minutes, or until soft but not browned. Add the steak
and marinade. Cook, stirring, for 8 minutes, or until the steak is
lightly browned and no longer pink in the center. In a small bowl,
combine the yogurt, cucumber, salt, and the remaining 1/2 teaspoon of
cumin. Mix well. Warm the pitas in the microwave on high power for 1 to
2 minutes. Spoon the steak mixture onto the top of the whole pitas. Top
with the yogurt sauce and roll up. Serves 6.
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