Grilled Double Beef Steak & Onion Pita Pockets
with Horseradish Sauce & Charred Tomato Salad
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.
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.
Ingredients
1
Tomato
1
Brown Onion
1
Garlic & Herb Seasoning
2
Beef Rump
1
Spinach & Rocket Mix
1
Horseradish Sauce
(Contains Milk; May be present: Soy. )
1
Pita Pockets
(Contains Gluten;)
Not included in your delivery
1
olive oil
Nutritional Values
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!