Grilled Beef Steak & Onion Pita Pockets

Name: Grilled Beef Steak & Onion Pita Pockets with Horseradish Sauce & Charred Tomato Salad
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 300 g Beef Rump; 2 Pita Bread; 1 Brown Onion; 1 Tomato; 1 sachet Garlic & Herb Seasoning; 1 packet Horseradish Sauce; 1 packet Spinach & Rocket Mix

with Horseradish Sauce & Charred Tomato Salad

Get up to $230 off

These handheld pockets of pita goodness, come stacked with only the tastiest of fillings. Seared garlic and herb beef, meets a blistered tomato salad and welcomes charred onions in this trifecta of ingredients. Top it all off with a drizzle of horseradish sauce. If you don’t have a BBQ, follow along with our stovetop method to enjoy this dinner delight.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Air Fryer Friendly

•Calorie Smart

•Under 40g carbs

Allergens:

Gluten

•Wheat

•Milk

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

300 g

Beef Rump

2

Pita Bread

(Contains: Gluten, Wheat; May be present: Milk.)

1

Brown Onion

1

Tomato

1 sachet

Garlic & Herb Seasoning

1 packet

Horseradish Sauce

(Contains: Milk, Eggs;)

1 packet

Spinach & Rocket Mix

Nutritional Values

Calories552 kcal

Energy (kJ)2310 kJ

Fat14 g

of which saturates2.7 g

Carbohydrate60.8 g

of which sugars13.8 g

Dietary Fibre6.7 g

Protein42.9 g

Cholesterol26.6 mg

Sodium1090 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• See 'Top Steak Tips!' (below left). Preheat BBQ to high heat. • Slice tomato into wedges. • Thinly slice brown onion (see ingredients). • In a medium bowl, combine tomato, a drizzle of olive oil and a pinch of salt and pepper. • In a second medium bowl, combine onion, a drizzle of olive oil and a pinch of salt and pepper. • In a third medium bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add beefrump, turning to coat.

2

• When BBQ is hot, grill onion on BBQ grill plate, tossing occasionally, until tender and slightly charred, 6-8 minutes. Transfer to a plate.

No BBQ? In a large frying pan, cook onion over medium-high heat, stirring regularly until softened, 4-5 minutes.

3

• While onions are cooking, grill beef rump on a second BBQ grill plate, turning, for 6-10 minutes for medium-rare or until cooked to your liking. Transfer to a plate and leave to rest for 5 minutes.

No BBQ? In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef rump for 3-4 minutes for medium-rare or until cooked to your liking. TIP: Cook in batches if necessary.

4

• While beef is cooking, add tomato to BBQ grill plate and cook, turning, until slightly charred and blistered, 2-3 minutes. Transfer to a medium bowl.

No BBQ? In a large frying pan, cook tomato over medium-high heat, turning, until slightly charred and blistered, 2-3 minutes.

5

• While beef is resting, grill pita bread on BBQ grill plate, until golden and warmed through, 2-4 minutes each side.

No BBQ? Heat pita breads in a sandwich press for 30 seconds, until warmed through.

6

• To bowl with tomato, add spinach & rocket mix and a drizzle of vinegar and olive oil. Season to taste. • Thinly slice beef. • Halve pita bread and spread with the softened butter. Fill with charred tomato salad, grilled beef steak and onions. • Drizzle with horseradish sauce to serve. Enjoy!