Thai Flank Steak Pita Sandwiches

Today was such a great day! Ty and I joined a bunch of our friends to go apple picking and wine tasting in southern Virginia, and it couldn't have been prettier. I loved seeing all the trees changing colors and the rolling hills and the acres of green everywhere. To celebrate the coming of fall, we celebrated with a picnic at the winery. Ty and I brought Thai Flank Steak Pita Sandwiches, which turned out absolutely perfect. It was flavorful, colorful, and super healthy. It's adapted from Cooking Light's Thai Steak Recipe. You'll love it and so will your guests, I promise!

What you'll need:
1 flank steak, trimmed
1/2 tsp. freshly ground black pepper
1/4 tsp. cup fresh lime juice
1 tbsp. brown sugar
2 tbsp. lower-sodium soy suace
1. tbsp. fish sauce
2 tsp. minced fresh garlic
1 tsp. siracha sauce
1/2 red cabbage
1/2 cup of julienne-cut carrots
1/2 cup of snow peas (make sure to remove the ends and the string on the side!)
1/2 cup of baby corn (break into bite size pieces)
1/3 cup fresh mint
1/3 cup fresh cilantro
1/3 cup fresh basil   
1 package of pita breads (about 12 slices)

Directions:
 1. Season steak with salt and pepper and grill ove rmedium high heat. Cook about 5-7 minutes each side. Remove steak from pan and let rest. Once well rested (about 5-7 minutes), cut steak diagonally across grain to form thin slices.
2. Prepare the red cabbage, carrots, snow peas, and baby corn, and fresh garlic.
3.  Time to make the sauce! Combine the lime juice, brown sugar, soy sauce, fish sauce, fresh garlic, and siracha sauce. Mix well.
4.Combine cabbage and remaining ingredients in a medium bowl. Add mixture to cabbage mixture and toss well.

 5. When ready to serve, slice pita breads in half. Stuff pita halves with cabbage mixture and top with several slices of the flank steak. For a vegetarian option, keep out the flank steak and add a ton more vegetables. Everyone will love it!