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Pittas topped with tender steak and mustard mayo

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Pittas topped with tender steak and mustard mayo

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

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

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.

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Pittas topped with tender steak and mustard mayo

Pittas topped with tender steak and mustard mayo

Ingredients

Method