Steak Pita Sambo
Wholewheat pita pockets are a great substitute do doughy bread, a lighter choice.
407 per portion
1 small clove of garlic
1 red pepper
Sea salt and black pepper
1 sirloin steak
2 large wholewheat pita pockets
1 tablespoon of horseradish sauce
A handful of rocket leaves
Finely chop the shallot and garlic clove, deseed and slice the red pepper and set aside. Trim any fat from the sirloin, massage some oil onto the steak and season generously with sea salt and black pepper, turn over and repeat on the other side.
Place a pan onto a hot hob and let it get screaming hot. Carefully place the steak on cook for 2-3 mins before turning over, cook for another 2-3 mins then remove and cover with foil to rest for about 10 mins. Turn the heat down slightly, add some oil to the pan and cook the shallot and garlic until softened for 3-4 mins, then add the red pepper, cook for a further 3 mins and remove from the heat.
Place the pita pockets into the toaster or under a medium high grill until warmed through. In the meantime in a small mixing bowl add a tablespoon of olive oil, a squeeze of lemon, a tablespoon of horseradish sauce and season with salt and pepper. Give it a whisk to combine, use this to dress the rocket leaves.
Carefully cut open the pita pockets (careful of steam coming out), slice the steak thinly. Assemble all ingredients into the pita pockets evenly.