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Pittas topped with tender steak and mustard mayo

10 minutes

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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Sweet melon and pomegranate salad with caper berries

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Crottin stuffed with fig and honey

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Baked red pepper with mozzarella pearls

Rose-water popcorn

Seared duck with rosewater litchis

Japanese-style pork schnitzel

Seared calamari and vegetables on cos

Caramelised leek and chicken coconut curry

Chargrilled sirloin steaks with curry oil

Pittas topped with tender steak and mustard mayo

Pittas topped with tender steak and mustard mayo

Ingredients

Method