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Charred Steak Chimichurri Pittas with Tomato Cabbage Slaw
Juicy sliced steak, punchy parsley chimichurri and a crisp tomato-red cabbage slaw packed into toasted pitta.
25 min620 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
620 kcalEstimated 1 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 620 kcal |
| Protein | 38g |
| Carbohydrate | 69.8g |
| of which sugars | 12.6g |
| Fat | 22g |
| of which saturates | 6.2g |
| Fibre | 6g |
| Salt | 1g |
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Prepare the salad
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.
Timer: 5 min