Grilled Beef Steak, Haloumi & Onion Pita Pockets
with Garlic Aioli & Charred Tomato Salad
These handheld pockets of pita goodness, come stacked with only the tastiest of fillings. Seared garlic and herb beef and haloumi, meets a blistered tomato salad and welcomes charred onions in this trifecta of ingredients. Top it all off with a drizzle of garlic aioli. If you don’t have a BBQ, follow along with our stovetop method to enjoy this dinner delight.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Brown Onion
1 sachet
Garlic & Herb Seasoning
1 packet
Garlic Aioli
(Contains: Eggs;)
2
Pita Bread
(Contains: Gluten, May contain traces of allergens, Milk, Wheat;)
300 g
Beef Rump
1 packet
Spinach & Rocket Mix
1
Tomato
1 packet
Haloumi
(Contains: Milk;)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar
Utensils
Cooking Steps
• Preheat BBQ to high heat. Cut haloumi into 1cm-thick slices. 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 beef rump, turning to coat.
• When BBQ is hot, grill onion on BBQ flat 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.
• While onions are cooking, grill beef rump on a second BBQ flat 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.
• While beef is cooking, add tomato to BBQ grill plate and cook, turning, until slightly charred and blistered, 3-4 minutes. Transfer to a bowl. • Drizzle BBQ with olive oil. • Add haloumi to BBQ flat plate and grill until golden brown, 2-3 minutes each side. TIP: Avoid using grill plate to cook your haloumi in case it gets stuck! No BBQ? In a large frying pan, cook tomato over medium-high heat, turning, until slightly charred and blistered, 3-4 minutes. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side.
• While beef is resting, grill pita breads on BBQ flat 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.
• To bowl with tomato, add spinach & rocket mix, a drizzle of vinegar and olive oil. Season. • Thinly slice beef. • Halve pita bread and spread with the softened butter. Fill with charred tomato salad, grilled beef, haloumi and onions. • Drizzle with horseradish sauce. Enjoy!
