Steak

Minute steak pita with pickled onions and feta and mint dressing

Name: Minute steak pita, pickled onions and feta and mint dressing recipe
Yield: 4
Ingredients: 60ml cider vinegar; 1 tsp caster sugar; 1 red onion, very thinly sliced; 2 Lebanese cucumbers, sliced into ribbons; 4 x 18cm pita breads; 40.00 ml extra virgin olive oil; 4 x 150g wagyu topside minute steaks; 1 tsp dried oregano, plus extra to serve; Lemon wedges, to serve; 100g Greek feta, crumbled; 50g Greek-style yoghurt; 60ml olive oil; 62.50 ml mint leaves, roughly chopped, plus extra to serve; 1 garlic clove

2 ratings

P44 Minute steak pita with pickled onions and feta and mint dressing

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Dec 02, 2022

Colin Fassnidge gives wagyu a midweek makeover in this super-speedy wrap with a refreshing mint dressing.

1/4 cup (60ml) apple cider vinegar
1 tsp caster sugar
1 red onion, very thinly sliced
2 Lebanese cucumbers, sliced into ribbons
4 x 18cm pita breads
2 tbs extra virgin olive oil
4 x 150g wagyu topside minute steaks
1 tsp dried oregano, plus extra to serve
Lemon wedges, to serve

Feta and mint dressing

100g Greek feta, crumbled
50g Greek-style yoghurt
1/4 cup (60ml) extra virgin olive oil
1/4 cup mint leaves, roughly chopped, plus extra to serve
1 garlic clove

Method

1.

Combine vinegar, sugar and 1 tsp salt flakes in a large non-reactive bowl. Add the onion and cucumber and toss well to coat. Set aside for at least 30 minutes to pickle.
2.

Meanwhile, for the feta and mint dressing, place all ingredients in a small food processor and whiz until well combined. Season with freshly ground black pepper. Set aside.
3.

Heat a chargrill pan over high heat. Brush pita bread with 1 tbs of the oil. Chargrill for 1 minute on each side and set aside to keep warm.
4.

Sprinkle steaks with oregano, salt flakes and freshly ground black pepper, and drizzle with remaining oil. Cook, in batches, for 30 seconds each side for medium rare, or until cooked to your liking. Transfer to a plate and cover with foil for 2 minutes to rest. Thickly slice.
5.

Drain pickled onion and cucumber. Spread pita bread with feta and mint dressing. Top with steak slices and scatter with pickled onion and cucumber and extra mint leaves. Season with freshly ground black pepper and a little extra oregano. Serve with lemon wedges and extra dressing and pickles alongside.