Steak & Potato Sandwiches

This handheld meal gets its flavor from the meat juices, so be careful not
to overcook the steak (remember meat continues to cook after you remove it
from the flame).  If you like more moisture, add a splash of fat-free
balsamic vinaigrette or ranch dressing.

Makes 4 servings

Ingredients

3 tbsp fresh lime juice
1 tbsp balsamic vinegar
2 tsp ground cumin
2 tsp olive oil
1 tsp Dijon mustard
1/2 pound flank steak, trimmed of all visible fat
1/4 tsp salt
1/8 tsp freshly ground pepper
4 small red potatoes, cooked and sliced
1 red bell pepper, seeded and sliced
3 scallions, sliced
4 large salsa-flavored pitas, halved

In a quart-size sealable plastic bag, mix the lime juice, vinegar, cumin, oil and
mustard; add the steak.  Seal the bag, squeezing out any air.  Refrigerate,
turning the bag occasionally, at least 1 hour or overnight.  Preheat the broiler.
 Transfer the steak to the broiler rack. Broil 4" from the heat until cooked
through, 4-5 minutes on each side.  Let stand about 5 minutes; cut on the
diagonal into thin slices and sprinkle with the salt and pepper.  Place in a large
bowl; gently fold in the potatoes, bell pepper and scallions.  Spoon into the pitas.

SERVING SIZE: 1/2 pita

POINTS:  6

PER SERVING:  278 Calories, 9 g Total Fat, 3 g Saturated Fat,
40 mg Cholesterol, 391 mg Sodium, 29 g Total Carbohydrate,
3 g Dietary Fiber, 20 g Protein, 51 mg Calcium