What could be toastier than a warm, whole wheat pita bread? Jam-packed with Cajun-spiced salsa, charred baby marrow, crisp rocket, and juicy slices of free-range beef rump seared in a sticky BBQ basting.
MEDITERRANEAN STEAK PITA
MEDITERRANEAN STEAK PITA
with ready-made tzatziki, creamy feta & olives
Hands on Time: 20 - 30 minutes
Overall Time: 25 - 35 minutes
Ingredients:
- Baby Marrow
- Baby Tomatoes
- BBQ Sauce
- Beef
- Danish Feta
- Free-Range Beef Rump
- Green Leaves
- NOMU Cajun Rub
- Pitted Kalamata Olives
- Tzatziki
- Whole Wheat Pita
- Whole Wheat Pitas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Paper Towel
- Water
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
CHARRED BABY MARROW
Place a large pan over a medium-high heat with a drizzle of oil. When hot, char the baby marrow chunks for 3-4 minutes until cooked through but still lightly crunchy. Remove from the pan on completion and place in a bowl.
MEDITERRANEAN SALAD
Add the quartered baby tomatoes, drained feta, and halved olives to the bowl of charred baby marrow. Toss together with a drizzle of olive oil and the Cajun Rub to taste. Season to taste and set aside for serving.
BBQ STEAK TIME!
Return the pan to a medium-high heat with another drizzle of oil. Pat the steak dry with some paper towel. When the pan is hot, sear the steak fat-side down for 1-2 minutes until the fat is crispy. Then, fry each side for 2-4 minutes, or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) During the final 1-2 minutes, add the BBQ Sauce and use it to baste the steak. On completion, remove from the pan and set aside to rest for 5 minutes before slicing. Lightly season the slices.
TOASTY PITA & LEAVES
Pop the pita in the toaster for 2-3 minutes until lightly golden. Slice it in half to create 2 pita pockets. Be careful of the hot steam when opening! Toss some olive oil through the rinsed green leaves and season to taste.
JUICY STEAK PITA
Spoon some tzatziki into the pita pockets and stuff with the BBQ steak slices and Mediterranean salad. Slide in some green leaves and dollop with any remaining tzatziki. Serve any remaining leaves, Mediterranean salad, and steak slices on the side. Get hands on and stuck in!
Baby Marrow - 150g
Baby Tomatoes - 100g
Pitted Kalamata Olives - 40g
Danish Feta - 40g
NOMU Cajun Rub - 2.5ml
Free-Range Beef Rump - 160g
BBQ Sauce - 25ml
Whole Wheat Pita - 1
Green Leaves - 20g
Tzatziki - 50ml
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
CHARRED BABY MARROW
Place a large pan over a medium-high heat with a drizzle of oil. When hot, char the baby marrow chunks for 4-5 minutes until cooked through but still lightly crunchy. Remove from the pan on completion and place in a bowl.
MEDITERRANEAN SALAD
Add the quartered baby tomatoes, drained feta, and halved olives to the bowl of charred baby marrow. Toss together with a drizzle of olive oil and the Cajun Rub to taste. Season to taste and set aside for serving.
BBQ STEAK TIME!
Return the pan to a medium-high heat with another drizzle of oil. Pat the steak dry with some paper towel. When the pan is hot, sear the steak fat-side down for 1-2 minutes until the fat is crispy. Then, fry each side for 2-4 minutes, or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) During the final 1-2 minutes, add the BBQ Sauce and use it to baste the steak. On completion, remove from the pan and set aside to rest for 5 minutes before slicing. Lightly season the slices.
TOASTY PITAS & LEAVES
Pop the pitas in the toaster for 2-3 minutes until lightly golden. Slice them in half to create 4 pita pockets. Be careful of the hot steam when opening! Toss some olive oil through the rinsed green leaves and season to taste.
JUICY STEAK PITAS
Spoon some tzatziki into the pita pockets and stuff with the BBQ steak slices and Mediterranean salad. Slide in some green leaves and dollop with any remaining tzatziki. Serve any remaining leaves, Mediterranean salad, and steak slices on the side. Get hands on and stuck in!
Baby Marrow - 300g
Baby Tomatoes - 200g
Pitted Kalamata Olives - 80g
Danish Feta - 80g
NOMU Cajun Rub - 5ml
Free-Range Beef Rump - 320g
BBQ Sauce - 50ml
Whole Wheat Pitas - 2
Green Leaves - 40g
Tzatziki - 100ml
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
CHARRED BABY MARROW
Place a large pan over a medium-high heat with a drizzle of oil. When hot, char the baby marrow chunks for 4-5 minutes until cooked through but still lightly crunchy. Remove from the pan on completion and place in a bowl.
MEDITERRANEAN SALAD
Add the quartered baby tomatoes, drained feta, and halved olives to the bowl of charred baby marrow. Toss together with a drizzle of olive oil and the Cajun Rub to taste. Season to taste and set aside for serving.
BBQ STEAK TIME!
Return the pan to a medium-high heat with another drizzle of oil. Pat the steak dry with some paper towel. When the pan is hot, sear the steak fat-side down for 1-2 minutes until the fat is crispy. Then, fry each side for 2-4 minutes, or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) During the final 1-2 minutes, add the BBQ Sauce and use it to baste the steak. On completion, remove from the pan and set aside to rest for 5 minutes before slicing. Lightly season the slices.
TOASTY PITAS & LEAVES
Pop the pitas in the toaster for 2-3 minutes until lightly golden. Slice them in half to create 4 pita pockets. Be careful of the hot steam when opening! Toss some olive oil through the rinsed green leaves and season to taste.
JUICY STEAK PITAS
Spoon some tzatziki into the pita pockets and stuff with the BBQ steak slices and Mediterranean salad. Slide in some green leaves and dollop with any remaining tzatziki. Serve any remaining leaves, Mediterranean salad, and steak slices on the side. Get hands on and stuck in!
Baby Marrow - 300g
Baby Tomatoes - 200g
Pitted Kalamata Olives - 80g
Danish Feta - 80g
NOMU Cajun Rub - 5ml
Free-Range Beef Rump - 320g
BBQ Sauce - 50ml
Whole Wheat Pitas - 2
Green Leaves - 40g
Tzatziki - 100ml
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
CHARRED BABY MARROW
Place a large pan over a medium-high heat with a drizzle of oil. When hot, char the baby marrow chunks for 5-6 minutes until cooked through but still lightly crunchy. You may need to do this step in batches. Remove from the pan on completion and place in a bowl.
MEDITERRANEAN SALAD
Add the quartered baby tomatoes, drained feta, and halved olives to the bowl of charred baby marrow. Toss together with a drizzle of olive oil and the Cajun Rub to taste. Season to taste and set aside for serving.
BBQ STEAK TIME!
Return the pan to a medium-high heat with another drizzle of oil. Pat the steaks dry with some paper towel. When the pan is hot, sear the steaks fat-side down for 1-2 minutes until the fat is crispy. Then, fry each side for 2-4 minutes, or until cooked to your preference. (The time this takes will depend on the thickness of the steaks.) During the final 1-2 minutes, add the BBQ Sauce and use it to baste the steaks. On completion, remove from the pan and set aside to rest for 5 minutes before slicing. Lightly season the slices.
TOASTY PITAS & LEAVES
Pop the pitas in the toaster for 2-3 minutes until lightly golden. Slice them in half to create 8 pita pockets. Be careful of the hot steam when opening! Toss some olive oil through the rinsed green leaves and season to taste.
JUICY STEAK PITAS
Spoon some tzatziki into the pita pockets and stuff with the BBQ steak slices and Mediterranean salad. Slide in some green leaves and dollop with any remaining tzatziki. Serve any remaining leaves, Mediterranean salad, and steak slices on the side. Get hands on and stuck in!
Baby Marrow - 600g
Baby Tomatoes - 400g
Pitted Kalamata Olives - 160g
Danish Feta - 160g
NOMU Cajun Rub - 10ml
Free-Range Beef Rump - 640g
BBQ Sauce - 100ml
Whole Wheat Pitas - 4
Green Leaves - 80g
Tzatziki - 200ml
Woolies Products in this dish
