Serves: 4
Mustard Steak & Tomato Salad Pitta Pockets
- Prep Time
- 10 min.
- Cooking Time
- 10 min.
- Method
- Direct
- Prep Time
- 10 min.
- Cooking Time
- 10 min.
- Method
- Direct
Ingredients
- 500g diced rump steak (large cubes)
- 2 tsp sea salt
- 2 tbsp cracked black pepper
- 1 tbsp English mustard powder
- 4 pitta pockets
- Salad
- 2 baby gem lettuce, shredded
- 250g cherry tomatoes, halved
- ¼ red onion, finely sliced
- Bunch fresh mint, roughly chopped
- Bunch fresh coriander, roughly chopped
- Bunch fresh basil, roughly chopped
- ½ lime, juice of
- Salt to taste
Instructions
- 01Season 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.
- 02Thread the cubes onto skewers.
- 03Prep all the salad ingredients. Place all of the prepped salad items in a bowl, squeeze over the lime juice and mix thoroughly.
- 01Set up the barbecue for grilling (direct method) at a high heat and pre-heat for 10 minutes.
- 02Place 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.
- 03Check 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.
- 04Once the steak is cooked to your liking, remove from the barbecue and slide off the skewers into the bowl of salad.
- 05Mix everything together, check seasoning and divide between the 4 pitta pockets.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
Ingredients
- 500g diced rump steak (large cubes)
- 2 tsp sea salt
- 2 tbsp cracked black pepper
- 1 tbsp English mustard powder
- 4 pitta pockets
- Salad
- 2 baby gem lettuce, shredded
- 250g cherry tomatoes, halved
- ¼ red onion, finely sliced
- Bunch fresh mint, roughly chopped
- Bunch fresh coriander, roughly chopped
- Bunch fresh basil, roughly chopped
- ½ lime, juice of
- Salt to taste
Instructions
- 01Season 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.
- 02Thread the cubes onto skewers.
- 03Prep all the salad ingredients. Place all of the prepped salad items in a bowl, squeeze over the lime juice and mix thoroughly.
- 01Set up the barbecue for grilling (direct method) at a high heat and pre-heat for 10 minutes.
- 02Place 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.
- 03Check 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.
- 04Once the steak is cooked to your liking, remove from the barbecue and slide off the skewers into the bowl of salad.
- 05Mix everything together, check seasoning and divide between the 4 pitta pockets.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
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