Mustard Steak & Tomato Salad Pitta Pockets
Serves: 4
Ingredients
Recipe preparation
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500g diced rump steak (large cubes)
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2 tsp sea salt
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2 tbsp cracked black pepper
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1 tbsp English mustard powder
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4 pitta pockets
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Salad
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2 baby gem lettuce, shredded
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250g cherry tomatoes, halved
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¼ red onion, finely sliced
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Bunch fresh mint, roughly chopped
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Bunch fresh coriander, roughly chopped
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Bunch fresh basil, roughly chopped
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½ lime, juice of
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Salt to taste
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These Mustard Steak Pitta Pockets are a great recipe for ‘on the go’ barbecuing!
Before leaving home:
- Before leaving home:
- Season the diced steak with the salt, pepper and mustard powder by placing it all in a large food bag, trapping air in the bag and giving everything a good mix.
- Thread the cubes onto skewers and place into a plastic, lidded box and pack into a cool bag or box.
- Prep all salad ingredients and place in separate food bags in your cool bag or box.
Out & about:
- Set up the barbecue for grilling (direct method) at a high heat and pre-heat for 10 minutes.
- Place your prepared skewers onto the barbecue, close the lid and cook for about 2 to 3 minutes before turning over to cook on the second side.
- Tip: The skewers are ready to turn when the meat no longer sticks to the cooking grate.
- Place all of the prepped salad items in a bowl, squeeze over the lime juice and mix thoroughly.
- Check the internal temperature of the steak to see when it is ready to take off the barbecue. For well done steak you need a temperature of 75ºC, for medium it’s 61ºC.
- Once the steak is cooked to your liking, remove from the barbecue and slide off the skewers into the bowl of salad.
- Mix everything together, check seasoning and divide between the 4 pitta pockets.
- Tuck in and enjoy!