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Turkish steak pitas

Turkish steak pitas

5
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
6
Difficulty
Moderate
When it comes to easy entertaining, DIY meals are the way to go. This tasty spread of warm bread, tender steak with pomegranate and mint salad and a garlicky sauce is sure to impress your guests.

Ingredients

Cumin seeds

2 tsp

Ground coriander

1 tsp

Balsamic glaze

1 tbs

Olive oil

2 tsp

Beef rump steak, raw

585 g, (buy 650g), fat trimmed

Wholemeal pita pocket

6 medium, (6 x 43g)

Oil spray

1 x 3 second spray(s)

99% fat-free, plain Greek yoghurt, unsweetened

1 cup(s), (240g)

Tahini

2 tbs

Garlic

2 clove(s), chopped

Rocket

1 cup(s), (30g), leaves, plus extra to serve

Pomegranate

75 g, seeds

Red onion

1 medium, thinly sliced

Balsamic glaze

2 tsp

Fresh mint

½ cup(s), leaves, coarsely chopped

Instructions

  1. To make sauce, process all ingredients in a food processor until combined. Transfer to a bowl and season with salt. Cover and refrigerate.
  2. Combine cumin seeds, coriander, balsamic glaze and oil in a shallow dish. Add steak and turn to coat, then cover and refrigerate to marinate for 30 minutes.
  3. Meanwhile, to make salad, toss all ingredients in a small bowl. Season with salt and pepper.
  4. Lightly spray a barbecue or grill pan with oil, then heat over medium-high heat. Cook pitas for about 2 minutes on each side or until lightly browned. Remove and wrap in foil to keep warm. Add steak to barbecue and cook for 3-4 minutes on each side or until cooked to your liking. Transfer to a plate and rest for 5 minutes.
  5. Thinly slice steak and cut pitas in half. Arrange steak, pitas, extra rocket, salad and sauce on a serving board. To serve, fill pitas with rocket, steak and salad. Drizzle with sauce.

Notes

Punnets of pomegranate seeds are available from the fresh food section in supermarkets. Alternatively, cut a pomegranate in half, hold cut-side down over a bowl and tap with a wooden spoon to get seeds out.

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