GRILLED STRIPLOIN STEAKS IN BAHARAT IN PITA BREADS WITH HUMMOUS, YOGHURT & PARSLEY SALAD

Serves
4
Prep (Mins)
10
Cook (Mins)
10
Difficulty
Easy
Ingredients.
  • 4 x 180g Angus Reserve Striploin Steaks
  • 2 tsp Baharat spice mix
  • sea salt flakes
  • freshly-ground black pepper
  • 1 tbsp extra virgin olive oil
  • 1 bunch parsley leaves, roughly chopped
  • ½ bunch mint leaves, roughly chopped
  • 2 green shallots, finely sliced
  • 1 red onion, finely sliced
  • 1 Lebanese cucumber, seeded, finely sliced
  • seeds of 1 pomegranate
  • ½ cup hummous
  • ½ cup Greek yoghurt
  • grilled pita breads and harissa sauce, to serve
Method.
  • Rub the steaks with Baharat spice mix, season with salt and pepper, then drizzle with olive oil. Arrange over hot barbecue coals and cook for 8 minutes, turning regularly, until medium. Allow to rest for 2 minutes.
  • Combine the herbs, shallots, onion, cucumber and pomegranate seeds in a bowl and mix gently. Season with salt and pepper.
  • Carve the steaks finely and arrange in grilled pita breads with the parsley, salad, hummous, yoghurt and harissa sauce.
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