Pittas topped with tender steak and mustard mayo
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- Abigail Donnelly
- 6
- Easy
- Dairy free
- 20 minutes
- 10 minutes
- Camberley Philosopher’s Stone 2006
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
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.
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