Red Wine-Rosemary-Marinated Flank Steak with Lemony White Beans

Recipe courtesy of Bobby Flay

Marinated Flank Steak

1 ½ cup dry red wine

1 small onion coarsely chopped

4 cloves garlic, coarsely chopped

2 tablespoons olive oil

2 tablespoons coarsely chopped fresh rosemary leaves

1 tablespoon chopped fresh thyme leaves

1 flank steak, 2 pounds, trimmed of fat

Combine the wine, onion, garlic, oil, rosemary, and thyme in a large shallow baking dish and stir to combine. Add the steak and turn to coat. Cover and refrigeratw for at least 4 hours and up to 24 hours.

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Lemony White Beans

2 cups canned white beans, rinsed and drained

6 cloves garlic, coarsely chopped

1/3 cup fresh lemon juice

1 teaspoon ground cumin

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¼ cup tahini

¼ cup olive oil

¼ cup finely chopped fresh flat-leaf parsley leaves

3 tablespoons finely chopped fresh mint leaves

Combine the beans, garlic, lemon juice, cumin, salt, and pepper in a food processor or blender and process until the beans are coarsely chopped. Add the tahini and oil and process until smooth. If the mixture appears dry and does not have a creamy consistency, add water a few tablespoons at a time until creamy. Scrape into a bowl and stir in the parsley and mint.

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To Grill

1 teaspoon kosher salt

2 teaspoons freshly ground black pepper

6 whole wheat pita breads

Heat your grill to high.

Remove the meat from the marinade and season on both sides with the salt and pepper. Grill, turning once, for 12 to 14 minutes, until slightly charred and cooked to medium-rare. Transfer to a cutting board and let rest for 5 minutes.

Cut the meat against the grain into ½-inch-thick slices. Stuff the pitas with slices of the flank steak and a large dollop of the white beans.

Serves 6.