Spicy Green Seasoning:
To prepare Salsa, combine all ingredients in a blender or food processor; process until all ingredients are blended. Remove 2 tablespoons of the salsa. Rub on all side of beef Flank Steak. Place steak in zip top bag and marinate for 6 hours or up to over night. Reserve the remaining salsa for later.
Combine all ingredients for Color mix in large bowl; toss gently. Cover and refrigerate 20 minutes.
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Place 1/4 cup hummus on pita; top with Color Mix. Carve steak into thin slices. Top Color Mix with steak; top with Salsa.
Nutrition information per serving: 463 Calories; 202.5 kcal Calories from fat; 22.5 g Total Fat; 5.9 g Saturated Fat; 0.1 g Trans Fat; 3.1 g Polyunsaturated Fat; 11.4 g Monounsaturated Fat; 77 mg Cholesterol; 788 mg Sodium; 30 g Total Carbohydrate; 6.1 g Dietary Fiber; 4.4 g Total Sugars; 35 g Protein; 0 g Added Sugars; 124 mg Calcium; 4.6 mg Iron; 754 mg Potassium; 0 IU Vitamin D; 0.2 mg Riboflavin; 8.3 mg Niacin; 0.8 mg Vitamin B6; 1.5 mcg Vitamin B12; 354 mg Phosphorus; 6 mg Zinc; 40.7 mcg Selenium; 114.2 mg Choline;