<http://schema.org/recipeInstructions>
" Preheat broiler if manufacturer directs. Trim all fat from flank steak. Place flank steak on rack in broiling pan; sprinkle with 3/4 teaspoon salt and 1/2 teaspoon  pepper. Place pan in broiler at closest position to source of heat; broil steak 5 minutes. Turn steak; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and broil 8 to 10 minutes longer for medium-rare or until of desired doneness. Remove steak to cutting board; keep warm. Meanwhile, cut peppers into 1/2-inch-thick slices. Thinly slice onion. In nonstick 12-inch skillet over medium-high heat, in 2 teaspoons light corn-oil spread, cook peppers and onion until tender-crisp. Stir in tomatoes, chutney, and 1/2 cup water; heat through. Remove skillet from heat. Stir in chopped parsley. Split each pita in half. Spread 2 teaspoons light corn-oil spread over pita halves; sprinkle with Parmesan cheese. Cut each half into 4 wedges. Place wedges on cookie sheet; broil until lightly toasted. To serve, thinly slice flank steak. Serve flank steak with yellow-pepper chutney and pita wedges."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a5823/steak-yellow-pepper-chutney-2383/>