Loaded Beef Flank & Babaganoush Pita
with Garlic Sauce & Cheat's Tabbouleh
- Gluten
- Wheat
- Sesame
- Eggs
- Milk
- Soy
- Milk
- May contain traces of allergens
- Almond
- Cashew
- Eggs
- Macadamia
- Walnut
Transform this beef, shawarma-style by lathering up toasted pita with not one but two tasty condiments; babaganoush and hummus to be precise, then pile high your honey-glazed beef rymp, tabbouleh, salad and garlic sauce. This one is about get messy!
Ingredients
4
Flatbread
(Contains: Gluten, Wheat May be present: Soy, Milk.)
1 packet
Mint
1
Red Onion
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1 packet
Hummus
(Contains: Sesame May be present: Milk, Almond, Cashew, Eggs, Macadamia, Walnut.)
300 g
Flank Steak
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk)
1 packet
Parsley
1 packet
Mixed Salad Leaves
1
Tomato
1 packet
Babaganoush
(Contains: Eggs May be present: Milk, Almond, Cashew, Macadamia, Walnut.)
Not included in your delivery
1 drizzle
white wine vinegar
honey
1 drizzle
olive oil
Cooking Steps
• Finely chop tomato, parsley, mint and red onion (see ingredients).
• In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt.
• Add onion to pickling liquid. Add enough water to just cover onion. Set aside.
• In a large bowl, combine flank steak, chermoula spice blend and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook flank steak for 4-6 minutes each side for medium, or until cooked to your liking.
• Transfer to a plate, cover and rest for 5 minutes.
• Transfer to a plate to rest then drizzle over the honey.
• When steak is resting, drain onion and reserve a drizzle of the pickling liquid.
• In a medium bowl, combine tomato, onion, parsley, mint, a drizzle of pickling liquid and a good drizzle of olive oil. Season to taste.
• Drizzle (or brush) each pita bread with olive oil and season with salt. Wipe out the frying pan then return to medium-high heat.
• Cook pita until golden and warmed through, 1-2 minutes each side.
• Thinly slice steak across the grain before serving.
• Spread babaganoush and hummus over each pita, then top with mixed salad leaves, beef rump, and cheat's tabbouleh.
• Drizzle over garlic sauce to serve. Enjoy!
TIP: Flank steak has long fibres running through the meat. Cutting across the grain or perpendicular to the fibres helps ensure each bite is tender and easy to chew.
