‘Beef it Up’ Pittas


These pittas will certainly fill the gap in the hunger department. For the autumn thinly sliced pork fillet slices are very tasty in the pitas served with a mustard dressing and sautéed leeks.   

Serves 4

For the salad
½ cucumber, peeled and sliced into ribbons
8 cherry tomatoes, sliced in half
1 lemon, juice, retain a little to drizzle over the avocado
4 tbsp extra virgin olive oil
1 tsp ground cumin
1 tsp chopped rosemary
1 tbsp extra virgin olive oil
300g beef sirloin
50g rocket leaves or any of your favourite salad leaves
1 ripe avocado, peeled, stone removed, and cut into dice
4 pitta breads, warmed and sliced open
Salt and freshly ground black pepper

Sour cream, to serve

  1. To prepare the salad, place the cucumber ribbons and tomatoes into a bowl. Whisk the lemon juice and olive oil together and pour a little over the salad.
  2. Mix the cumin, rosemary and olive oil together and brush over the slices of beef. Allow to marinade for 10 minutes. Heat a large heavy based frying pan with extra virgin oil of a high heat. Using a pair of tongs, place the beef into the frying pan and sear on all sides and cook for 3 to 4 minutes depending on how you like your steak. 2 to 3 minutes for medium rare and 4 to 5 minutes for well done are the guide lines. Sprinkle with a little salt and freshly ground black pepper.
  3. Remove the beef from the pan, cover and set aside to rest for 5 minutes. Slice into strips about 2cm wide.
  4. Spoon some of the avocado into the pittas, slide the steak in and pack with the cucumber salad, add rocket leaves and the remaining avocado. Serve with sour cream.
Fine foodCatherine FulvioGood living