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Mustard Steak & Tomato Salad Pitta Pockets

Serves: 4
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
Recipe preparation

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!