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