Ingredients

Method

• 4 x 200 g matured free-range rib-eye steaks
• 2 T olive oil
• 2 T Dijon mustard
• 2 T whole-grain mustard
• ½ cup mayonnaise
• 6 pitta breads
For the tomato salsa, combine:
• 4 ripe tomatoes, quartered
• 2 large red onions, quartered
• 30 g fresh basil leaves
• 1 red chilli, chopped
• 4 T Woolworths cranberry-infused balsamic-vingegar reduction
• sea salt and freshly ground black pepper, to taste
For the barbecue sauce, combine
• 2 T tomato paste
• 2 cloves garlic crushed
• 2 T avocado oil
• 4 T Worcestershire sauce
• 2 T maple syrup
• 1 T dry mustard

Method

Ingredients

Rub the steaks with the olive oil.

Place a griddle pan over a high heat and, when hot, fry the steaks for 4 minutes a side, or until done to your liking.

Remove the steaks from the pan then toss the barbecue sauce into the hot pan, leaving it to rest for 5 to 7 minutes.

Combine the mustards and mayonnaise then set aside for serving.

Cut the steaks into thick slices then divide among the pittas.

Serve the pitta breads with the salsa and a generous dollop of mustard mayonnaise. Season to taste.

Per serving: 3214.4kJ, 41g protein, 42g fat, 55.8g carbs

TASTE’s take:

From rib-eye to rump, sirloin to fi llet, these quick and easy ways with beef elevate steak to a whole new level.