Flank Steak Pitas For Two

• 2 tablespoons balsamic vinegar
• 1 tablespoon water
• 1 tablespoon reduced-sodium soy sauce
• 1-1/2 teaspoons hoisin sauce
• 1 garlic clove, minced
• 1/2 teaspoon Thai chili sauce
• 1/4 teaspoon pepper
• 1/4 teaspoon sesame oil
• 1/2 pound beef flank steak
• 2 whole pita breads
• 2 pieces leaf lettuce, torn
• 1/8 teaspoon sesame seeds

1. In a small bowl, combine the first 8 ingredients. Pour 2 tablespoons marinade into a shallow dish; add the beef and turn to coat. Cover and refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade.
2. Drain and discard marinade. Grill, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Let stand for 10 minutes.
3. Meanwhile, grill pitas, uncovered, over medium heat for 1-2 minutes on each side or until warm. Thinly slice beef across the grain. In a large bowl, toss the beef, lettuce and reserved marinade. Serve in pitas; sprinkle with sesame seeds.

balsamic vinegar, water, soy sauce, hoisin sauce, garlic, chili sauce, pepper, sesame oil, pita breads, leaf lettuce, sesame seeds

Taken from www.tasteofhome.com/recipes/flank-steak-pitas-for-two/ (may not work)