Steak & pesto pitta
Lean steak in a handy pitta pocket makes a special lunchtime treat for one.
10 g, toasted
10 g, small handful
Lemon Juice, Fresh
5 g, grated
Calorie controlled cooking spray
Beef rump steak, lean, raw
60 g, sliced
White Pitta Bread
1 large, sliced
- 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.
- 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.
- Meanwhile, toast the pitta and split it open. Spread the inside of the pitta with half the pesto, covering both sides.
- Fill the pitta with the tomato, rocket and steak. Top with the remaining pesto and eat while still warm.