Chilli beef with hummus

Instructions

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.