1 cup balsamic vinaigrette
½ cup red wine vinegar
2 tablespoons honey
¼ cup bourbon
1 tablespoon Worcestershire sauce
Juice and zest of half a lime
3 pounds flank steak
4-6 pita bread rounds
Tomato slices, for serving
Onion slices, for serving
1 cup sour cream or plain Greek yogurt
½ teaspoon garlic powder or finely minced garlic
¼ cup cucumber, seeded and finely diced
Salt to taste
White pepper (optional) to taste
Combine vinaigrette, vinegar, honey, bourbon, Worcestershire, lime juice and zest in small bowl; mix well and pour into zip-top bag.
Pierce top and bottom of meat with fork and place in bag. Close bag, squeezing out as much air as possible, and place in refrigerator for 8 hours or overnight.
One hour before cooking, drain marinade.
Grill over direct heat on each side of meat for 1 minute, then move to indirect heat and grill. Or, broil in a 500-degree for 5 minutes on each side. With either cooking method, allow meat to rest about 10 minutes before slicing. Carve thin slices of meat on a slanted diagonal across the grain.
For the sauce: In a medium bowl combine sour cream or yogurt, garlic and cucumber. Season to taste and refrigerate until ready to use.
To serve: Place slices of meat into warm pita bread. Add tomato wedges, thinly sliced onion and tzatziki sauce. Serve with a salad and Greek Jell-O (recipe follows) for dessert.
Serves four to six.