Steak pitta with tomato and bean salad

Steak pitta with tomato and bean salad

Steak is a great source of iron, which is good for the brain! Why not try this tasty steak pitta to boost your brain power at lunch?


  • 250-300g rump steak1/2tsp sea salt
  • 1/4tsp freshly ground black pepper
  • 1tsp olive oil
  • For the salad:
  • 200g cherry tomatoes, halved
  • 1/2 small white onion
  • 50g rocket
  • 25g pitted Kalamata olives
  • 1/2 x 400g can red kidney beans, drained and rinsed
  • 1tbsp roughly chopped fresh basil
  • 1/2tsp lemon zest
  • 1/2tbsp lemon juice
  • 1tbsp extra virgin olive oil
  • 2 wholemeal pitta breads


  • Preheat a griddle or large frying pan over a high heat. Using a large sharp knife cut the steak in half horizontally. Season both sides of the steak with salt and pepper and drizzle with the olive oil.
  • Place the seasoned meat onto the griddle or pan and cook for 1-2 mins on each side, for rare, or longer depending on how you like it cooked. Remove from the heat and leave to rest on a board for 5 mins.
  • Mix all the salad ingredients other than the pitta together in a bowl. Season with salt and pepper to taste. Warm the pitta in toaster for 1-2 mins, or in the microwave for 10 seconds.
  • To serve, cut the steak across the grain into thin strips. Open the pittas up into pockets. Divide the salad between them and top with the steak.
  • Source:

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