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MUSTARD STEAK & TOMATO SALAD PITTA POCKETS

  • People

    Serves 4

  • Prep Time

    10 min.

  • Grilling Time

    10 min.

People
Serves 4
Prep Time
10 min.
Grilling Time
10 min.

the Ingredients

Mustard Steak Tomato Salad Pitta Pockets
  • 500 grams diced rump steak (large cubes)
  • 2 teaspoons sea salt
  • 2 tablespoons cracked black pepper
  • 1 tablespoon English mustard powder
  • 4 pitta pockets

Salad

  • 2 baby gem lettuce, shredded
  • 250 grams 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

    Before leaving home:

  • 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 and place into a plastic, lidded box and pack into a cool bag or box.
  • 03 Prep all salad ingredients and place in separate food bags in your cool bag or box.
  • Out & about:

  • 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.
  • 03 Tip: The skewers are ready to turn when the meat no longer sticks to the cooking grate.
  • 04 Place all of the prepped salad items in a bowl, squeeze over the lime juice and mix thoroughly.
  • 05 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.
  • 06 Once the steak is cooked to your liking, remove from the barbecue and slide off the skewers into the bowl of salad.
  • 07 Mix everything together, check seasoning and divide between the 4 pitta pockets.
  • 08 Tuck in and enjoy!
Ingredients
Instructions

Let's Gear Up

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