Puku Miti
Protein-packed scotch fillet steak recipe
Serves
6
Prep Time
20 mins
Cook Time
1 hr 30 mins
Scotch fillet, tomatoes, feta, lettuce and mushroom in a pita. What's not to love? Great for a tasty and filling easy dinner or pack some up for a delicious picnic lunch.
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ShareIngredients
400g Quality Mark scotch fillet steaks
2-3 sprigs fresh rosemary
finely choppedolive oil
6 garlic flavoured pita bread
kosher salt
to taste60g feta cheese
crumbled1 carrots
grated1 lettuce
butter crunch or rocket6 cherry tomatoes
quartered3 button mushrooms
finely slicedsoy sauce
3 Tbsp honey
3 garlic cloves
finely dicedwater
3cm fresh ginger
grated100g Greek style yoghurt
1 Tbsp mint saucei
1/4 cucumber
peeled, de-seeded and cut into chunks2 red onions
finely sliced4 Tbsp balsamic vinegar
Method
Combine together soy sauce, honey, garlic, water and ginger and then cut the scotch fillet into steaks and cover with the marinade.
Leave for at least 1-hour minimum to marinade, stirring frequently.
Put the marinated steak onto a very hot BBQ grill and sear until medium-rare.
Take off the grill let it rest and then cut it into strips.
Remove the leaves from the rosemary stalks and chop finely and put into ¼ cup of olive oil, brush the pita with the oil and sprinkle with salt, set aside for 5 minutes.
When you are ready, grill them over the BBQ until golden.
Peel and de-seed the cucumber then chop into fine chunks. Add yoghurt and mint sauce, mix thoroughly then set aside and chill.
In a frying pan add a dash of oil, red onions and a pinch of salt and sweat over low heat until soft and a little caramelized. Add the honey and balsamic vinegar and reduce.
Remove and cool.
Grate the carrots, slice the tomatoes, crumble feta, finely slice mushrooms, wash and dry lettuce if required..
Open each pita and place a good serving of the raita on the inside of the pita then fill with a little of all the accompaniments adding the meat last and then top with a little of the crumbled feta.
