Middle Eastern-Style Grilled Beef Pockets

This hand-held casual grilled steak dinner is a nice way to serve steak when you want something other than ‘meat & potatoes’.
Yield 2 Servings Prep. Time 30 min Marinating Time 30 min Cooking Time 30 min Total Time 90 min


Here are the following ingredients:

  • ¼ cup (60 mL) red wine or cranberry juice
  • 3 cloves garlic, minced
  • 3 tbsp (45 mL) mild curry paste
  • 2 tbsp (30 mL) rice vinegar
  • 2 tbsp (30 mL) olive oil (optional)
  • 1 tsp (5 mL) Worcestershire sauce
  • 1½ lb (750 g) Beef Sirloin Tip Marinating Steak, 1 inch (2.5 cm) thick
  • Salt and fresh ground pepper
  • 3 pita breads, warmed and halved
  • Cucumber slices
  • Plain yogurt or tzatziki

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions: 1. Combine wine, garlic, curry paste, vinegar, olive oil (if using) and Worcestershire sauce in large sealable freezer bag. Pierce steak all over with fork and add to bag, turning to coat; seal and refrigerate for 8 to 12 hours. 2. Discard marinade from meat; pat steak dry with paper towel. Season all over with salt and pepper to your taste. Grill in a closed barbecue over medium-high heat for 10 to 12 minutes for 1 inch (2.5 cm) thick steak, turning twice or more, for medium-rare 145°F (63°C) at the least.  3. Transfer to a cutting board and let rest for 5 minutes. Slice steak thinly across the grain. Tuck slices into warm pita halves along with cucumber slices and yogurt.

Estimated Steak Cooking Times 3