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1
Combine the garlic, coriander, cayenne, lime and pinch of salt with enough olive oil to make a loose paste.
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2
Coat the flank steak, cover with plastic wrap and let marinate up to 2 hours at room temperature or overnight in the refrigerator.
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3
Preheat the grill.
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4
Grill the peppers on all sides until they are BLACK!
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5
Remove them from the grill and place them in a bowl covered with plastic wrap.
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6
Let them sit for 15 to 20 minutes, remove the plastic and let the peppers cool.
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7
Remove all of the black char, stems and seeds.
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8
Cut the peppers into 1/2-inch strips and reserve.
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9
Remove the steak from the marinade.
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10
Place on preheated grill and cook to desired doneness, about 6 to 7 minutes on each side for medium-rare.
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11
Remove from the grill to a cutting board and let rest for 10 to 15 minutes before slicing.
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12
While the steak is grilling, toss the zucchini and onions with olive oil and salt.
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13
Grill the zucchini and onions on both sides until they are charred and soft, about 4 to 5 minutes on each side.
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14
Remove from the grill and reserve.
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15
To assemble the sandwich:
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16
Slice the flank steak very thin on the bias, make very wide, very thin slices.
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17
Cut on a severe angle.
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18
In a large bowl, toss the arugula with the Parmigiano and the peppers and dress generously with balsamic, olive oil and salt.
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19
Cut 1 edge off the pita and carefully open it.
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20
Lay the arugula, Parmigiano and pepper mixture in the pita, followed by the steak and a layer of zucchini and onions.
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21
Close the pita and give a little press to secure.
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22
Repeat with remaining pitas.
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23
Serve right away or wrap in aluminum foil to take with you for lunch.
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24
Oh baby...what a pita!
