Lunch recipe
Juicy sliced steak, punchy parsley chimichurri and a crisp tomato-red cabbage slaw packed into toasted pitta.
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Ingredients
large frying pan, chopping board, fine grater, small bowl
Method
Finely shred the red cabbage and quarter the cherry tomatoes. Finely grate the lime zest and squeeze the juice. Toss the cabbage and tomatoes with half the lime juice, 0.25 teaspoon salt and the Dijon mustard.
Finely chop the parsley and coriander and grate the garlic. Stir with the red wine vinegar, lime zest, remaining lime juice, 2 tablespoons olive oil, 0.25 teaspoon salt and half the black pepper.
Split the pitta breads. Heat a large frying pan over medium-high heat and toast the cut sides for 2 to 3 minutes until golden, then set aside.
Pat the steaks dry and rub with the remaining 1 tablespoon olive oil, 0.5 teaspoon salt and remaining black pepper.
Return the pan to high heat. Sear the steaks for 2 to 3 minutes on each side until well browned and cooked to your preference. Transfer to a board and rest for 4 minutes.
Slice the steak thinly across the grain. Fill each toasted roll with the tomato cabbage slaw and steak, then spoon over the chimichurri and serve immediately.
