Flank Steak and Grilled Veggie Pita

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2 garlic cloves, smashed and finely chopped

2 teaspoons coriander, toasted and ground

Pinch cayenne pepper

1 lime, zested and juiced

Kosher salt

Extra-virgin olive oil

1 flank steak, trimmed of excess fat

2 red or yellow bell peppers (or one of each)

1 large zucchini or 2 small, 1/2-inch slices on the bias

1 large red onion, cut into 1/2-inch rounds

2 cups washed baby arugula

1/4 pound shaved Parmigiano

Balsamic vinegar

4 whole-wheat pita pockets