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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

Steak  Pitta  Breads 346X318Px
  • 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

    In the kitchen:

  • 01 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.
  • 02 Thread the cubes onto skewers.
  • 03 Prep all the salad ingredients. Place all of the prepped salad items in a bowl, squeeze over the lime juice and mix thoroughly.
  • At the barbecue:

  • 01 Set up the barbecue for grilling (direct method) at a high heat and pre-heat for 10 minutes.
  • 02 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.
  • 03 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.
  • 04 Once the steak is cooked to your liking, remove from the barbecue and slide off the skewers into the bowl of salad.
  • 05 Mix everything together, check seasoning and divide between the 4 pitta pockets.

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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