Grilled Double Beef Steak & Onion Pita Pockets

Name: Grilled Double Beef Steak & Onion Pita Pockets with Horseradish Sauce & Charred Tomato Salad
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 tomato; ½ brown onion; 1 sachet garlic & herb seasoning; 2 packet beef rump; 2 Pita Bread; 1 packet spinach & rocket mix; drizzle vinegar (balsamic or white wine); 10 g butter (softened); 1 packet Horseradish Sauce

with Horseradish Sauce & Charred Tomato Salad

Get up to $200 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.

Tags:

BBQ Friendly

Allergens:

Wheat

•Gluten

•Milk

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

tomato

brown onion

1 sachet

garlic & herb seasoning

2 packet

beef rump

Pita Bread

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

1 packet

spinach & rocket mix

1 packet

Horseradish Sauce

(Contains: Milk; May be present: Soy.)

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

10 g

butter (softened)

(Contains: Milk;)

Nutritional Values

Energy (kJ)4138 kJ

Calories988 kcal

Fat45.3 g

of which saturates16 g

Carbohydrate63.5 g

of which sugars15.9 g

Dietary Fibre7.5 g

Protein79.3 g

Sodium1301 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

• 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 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, 2-3 minutes. Transfer to a bowl.

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

• 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 and onions. • Drizzle with horseradish sauce. Enjoy!