Instructions: In a shallow nonmetal dish, combine the lime juice, oil, garlic, and I teaspoon of the cumin. Mix well. With a serrated knife, slice the steak against the grain into thin strips. Add to the dish and mix well. Cover and refrigerate for 1 hour, stirring occasionally.

Coat a 10" no-stick skillet with no-stick spray and place over medium-high heat until hot. Add the red peppers, green peppers, and onions. Cook, stirring, for 5 minutes, or until soft but not browned. Add the steak and marinade. Cook, stirring, for 8 minutes, or until the steak is lightly browned and no longer pink in the center. Check by inserting the tip of a sharp knife into 1 strip.

In a small bowl, combine the yogurt, cucumber, salt, and the remaining 1/2 teaspoon cumin. Mix well.

Warm the pitas in the microwave on high power for 1 to 2 minutes.

Spoon the steak mixture onto the top of the whole pitas. Top with the yogurt sauce and roll up.

NOTES : Notes: Cut the flank steak into strips while its frozen, then let it thaw right in the lime marinade.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.