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