1

Preheat oven to 190°C. Cut each pita bread into 8 triangles. Arrange on a large baking tray and lightly spray with oil. Season with salt and pepper and toss to coat. Bake for 20 minutes, turning once, or until crisp and golden. Cool.

2

Meanwhile, process chickpeas, garlic, juice, tahini, cumin and a large pinch of salt in a food processor, gradually adding 150ml ice-cold water until hummus is smooth and thick. For a thinner consistency, add a little more water. Transfer hummus to a saucepan over low heat and cook, stirring, until warmed through.

3

Combine tomatoes, onion, parsley, vinegar and pita chips in a large bowl. Season with salt and pepper.

4

Place steaks between 2 sheets of baking paper and pound with a meat mallet or a rolling pin until 1cm thick. Rub steaks with chilli flakes and season with salt and pepper.

5

Lightly spray a chargrill or barbecue with oil and preheat over high heat. Cook beef for 2 minutes each side or until cooked to your liking. Transfer to a plate. Cover beef with foil and set aside to rest for 5 minutes. Serve beef with hummus and tomato salad.