Crispy pitta & steak salad
SmartPoints® value per serving
With crispy pitta, sweet and juicy roasted tomatoes and tender strips of steak, this makes a great light supper. The recipe can easily be doubled to serve four.
5 small, halved
Calorie controlled cooking spray
Beef fillet steak, lean, raw
250 g, 2 x 125g steaks
2 teaspoons, level
White Wine Vinegar
White Pitta Bread
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the tomatoes, onion and pitta pieces on a large baking tray and season generously. Spray with cooking spray and toss to coat. Bake in the oven for 15 minutes.
- Meanwhile, heat a griddle pan or nonstick frying pan until hot. Spray the steaks with the cooking spray and season. Cook for about 2-3 minutes on each side or until cooked to your liking. Remove from the heat then leave to rest, covered loosely with foil, for 5 minutes.
- Meanwhile, in a small bowl, whisk together the mustard, vinegar, 2 tablespoons cold water and seasoning. Divide the rocket between two plates and top each with half the tomatoes, onion and pitta pieces. Slice each steak across the grain then arrange on top of the salad, drizzle with the mustard dressing and serve immediately.