Mediterranean pitas with Beyond Mini Rounds™

Marinate the steaks for 10 to 15 minutes.
Heat a heavy pan on the hob. Remove the steaks from the marinade (but reserve the marinade) and sear on each side for a few minutes until brown.
Mix the reserved marinade with the stock and add to the pan. Simmer for a few minutes – the steaks should be rare.
Remove from the heat, season with pepper, cover with foil and leave to rest for 5 minutes.
Serve the steaks and juices with steamed bok choi or broccoli moistened with sesame oil and sprinkled with sesame seeds.
Cook's note: Use a ready-prepared Asian-style marinade.
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