GRILLED STEAK PITA BREAD
PREPARATION: 15min ~ COOK: 10min ~ READY IN: 25min
2 corn cobs, charred and kernels cut off
1 capsicum, diced
1 ripe hass avocado, diced
1 lime cheek
1 tsp salt
2 shallots, diced
1 bunch flat leaf parsley, roughly chopped
1⁄2 cup grated parmesan
1 bottle Hillfarm Canola Oil
1 skirt steak
2 pita breads, warmed
American mustard, to serve
Salt and pepper
- Combine, capsicum and avocado in a mixing bowl, squeeze the lime juice over the mixture. Add a pinch of salt and mix through. Add the charred corn, shallots, parsley and parmesan. Drizzle with oil and set aside while you cook the steak.
- Oil the steak and cook in a medium sized hot pan, approximately 3 minutes each side. Remove from the pan and allow to rest approximately 4 minutes.
- Slice the steak into strips opposite to the direction of the grain, and place into the pita bread with salsa and top with American mustard.