Nutrition per serving may change if servings are adjusted.
12 ounces beef flank steak
½ cup bottled light clear Italian salad dressing
½ teaspoon finely shredded lime peel
¼ cup lime juice
2 tablespoons snipped fresh cilantro
¼ cup finely chopped onion
¼ teaspoon salt
¼ teaspoon ground black pepper
4 cups spring baby salad greens
1 medium red sweet pepper, stemmed, seeded and cut into bite-size strips
1 medium avocado, halved, seeded, peeled and thinly sliced
3 whole wheat pita bread rounds, cut in half horizontally
Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish.
In a screw-top jar, combine salad dressing, lime peel, lime juice and cilantro. Cover and shake well. Pour half of the salad dressing mixture into a small bowl and add onion; cover and chill until serving time. Pour the remaining salad dressing mixture in the jar over steak in bag. Seal bag; turn to coat steak. Marinate in the refrigerator for 24 hours, turning bag occasionally.
Drain beef, discarding marinade. Sprinkle with salt and black pepper. For a charcoal or gas grill, grill steak on the rack of a covered grill directly over medium heat for 17 to 21 minutes for medium doneness (160°F), turning once halfway through grilling time.
To serve, thinly slice beef across grain. In a large bowl toss together beef, salad greens, sweet pepper, avocado and the dressing-onion mixture. Divide beef mixture among pita halves.
Tip: Broiler Directions: Preheat broiler. Place steak on the unheated rack of a foil-lined broiler pan. Broil 3 to 4 inches from the heat for 15 to 18 minutes for medium doneness (160°F), turning once halfway through broiling time.