Steak & pesto pitta
11
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 1 • Difficulty: Easy
Lean steak in a handy pitta pocket makes a special lunchtime treat for one.
Ingredients
Pine nuts
10 g, toasted
Garlic
1 clove(s)
Basil, fresh
10 g, small handful
Lemon Juice, Fresh
15 ml
Olive Oil
2 teaspoon(s)
Parmesan Cheese
5 g, grated
Calorie controlled cooking spray
6 spray(s)
Beef rump steak, lean, raw
60 g, sliced
White pitta bread
1 medium
Tomato
1 large, sliced
Rocket
10 g
Instructions
1
To make the pesto, blend the pine nuts and garlic in a food processor. Add the basil leaves, lemon juice and oil and blitz until you have a paste, then mix in the Parmesan cheese. Season the pesto to taste and set aside.
2
Mist a frying pan with the cooking spray and fry the steak for 2 minutes on each side, or until browned and cooked to your liking.
3
Meanwhile, toast the pitta and split it open. Spread the inside of the pitta with half the pesto, covering both sides.
4
Fill the pitta with the tomato, rocket and steak. Top with the remaining pesto and eat while still warm.
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