Difficulty: Medium
Fuel Type:
  • 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


  • 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


    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!

Let's Gear Up

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