10-minute steak pita

A great idea for a tasty lunch for after school or at work.

6 minute steaks
6 pita breads
Butter or margarine
4 tomatoes, sliced
1 carrot, peeled into ribbons
Mixed lettuce to serve
4 dill pickles, sliced

Heat a large non-stick frying pan over high heat. Cook the steaks in batches for one or two minutes on each side then remove and keep warm.
2. Cut each pita bread in half. Spread a little butter and mustard inside the pita bread pockets. Cut each piece of steak in half and place in the pita pockets. Add the tomato, carrot, lettuce and dill pickles and serve.


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