Pittas topped with tender steak and mustard mayo

Pittas topped with tender steak and mustard mayo

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 6
  • Easy
  • Dairy free
  • 20 minutes
  • 10 minutes
  • Camberley Philosopher’s Stone 2006


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes