Chilli beef with houmous
25 hr 20 min
Wholemeal Pitta Bread
Calorie controlled cooking spray
350 g, halved
1 small, thinly sliced
2 tablespoon(s), finely chopped
Vinegar, All Types
1 tablespoon(s), red wine vinegar
Beef sirloin steak, lean, raw
4 steak(s), medium
1½ teaspoon(s), level
Lemon Juice, Fresh
2 can(s), large, drained
Tahini paste (Sesame paste)
½ teaspoon(s), level
- Preheat the oven to 190°C, fan 170°C, gas mark 5. Cut each pitta bread into quarters, then cut each quarter in half to make a total of 16 triangles. Arrange them in a single layer on a large baking sheet and mist with cooking spray. Season to taste and toss to coat. Bake for 20 minutes, turning once, until crisp and golden.
- Meanwhile, make the houmous. Put the garlic, lemon juice and salt into a food processor and pulse until the garlic is roughly chopped. Add the chickpeas, tahini and cumin and process, gradually adding 150ml ice-cold water until the houmous is smooth and thick. For a thinner consistency, add a little more water. Transfer the houmous to a pan and gently warm through.
- Toss together the tomatoes, onion, parsley, vinegar and pitta chips in a serving bowl, then season to taste and set aside.
- Rub the steaks with the chilli flakes and season to taste. Mist a griddle pan with cooking spray and put over a high heat. Griddle the steaks for 2 minutes on each side, or until cooked to your liking. Serve with the houmous and tomato salad.