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Steak in a Pocket
	1 flank steak 1 to 1 1/2 lbs 1 cup finely chopped red onion 1 cup watercress sprigs 2 Tbsp each chopped pimentos and chopped parsley 1/3 cup salad oil 3 Tbsp red wine vinegar 1 tsp dry mustard garlic salt and pepper 1 medium-size tomato, cut into wedges small romaine leaves 4 to 6 pita breads
Broil flank steak 3 inches from heat until done to liking (5 to 6 minutes on each side for rare). Cut steak in half length-wise, then across grain into thin, slanting slices; let cool briefly In a large bowl, combine steak, onion, watercress, pimentos, and parsley. In a small bowl, stir together oil, vinegar, and mustard; stir into meat mixture. Season to taste with garlic salt and pepper. Cover and refrigerate for at least 4 hours or until next day. To serve, tear or cut pocket breads in half; fill with meat mixture, tomato wedges, and romaine leaves. Makes 4 to 6 servings

Broil flank steak 3 inches from heat until done to liking (5 to 6 minutes on each side for rare). Cut steak in half length-wise, then across grain into thin, slanting slices; let cool briefly

In a large bowl, combine steak, onion, watercress, pimentos, and parsley. In a small bowl, stir together oil, vinegar, and mustard; stir into meat mixture. Season to taste with garlic salt and pepper. Cover and refrigerate for at least 4 hours or until next day.

To serve, tear or cut pocket breads in half; fill with meat mixture, tomato wedges, and romaine leaves.

Makes 4 to 6 servings

Steak in a Pocket