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1
clove garlic (minced)
1/8 teaspoon black pepper
1
pound top round or skirt steak (thinly sliced)
1
cup fresh mushrooms (sliced)
3
tablespoons fresh, chopped cilantro
1
small onion (thinly sliced)
1
small green or red pepper (thinly sliced)
6
pita pockets (cut in half)
1
cup Monterrey Jack or cheddar cheese (shredded)
Guacamole, salsa, sour cream, chopped tomatoes (optional)
Combine lime juice, 1 tablespoon olive oil, cumin, salt, garlic and black
pepper
in a bowl. Add beef and marinate at room temperature for 30 minutes.
Heat grill to 375°F degrees (190°C) add remaining 1 tablespoon olive
oil, onion, and green/red pepper, mushrooms and cilantro, stir. Cover
and cook 1 to 2 minutes or until vegetables are tender. Remove
vegetables and keep warm. Drain meat then sauté for 7 to 9 minutes or'
until done. Meanwhile, preheat oven to 350°F (175°C) and wrap pita
pockets in aluminum foil and heat for 5 minutes.
Spoon meat and vegetables into center of warm pita pocket, sprinkle
with cheese and serve.
Garnish as desired, with guacamole, salsa, sour cream and chopped
tomatoes. 6 servings
9
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