Steak pitta with tomato and bean salad
Steak is a great source of iron, which is good for the brain! Why not try this tasty steak pitta to boost your brain power at lunch?
- 250-300g rump steak1/2tsp sea salt
- 1/4tsp freshly ground black pepper
- 1tsp olive oil
For the salad:
- 200g cherry tomatoes, halved
- 1/2 small white onion
- 50g rocket
- 25g pitted Kalamata olives
- 1/2 x 400g can red kidney beans, drained and rinsed
- 1tbsp roughly chopped fresh basil
- 1/2tsp lemon zest
- 1/2tbsp lemon juice
- 1tbsp extra virgin olive oil
- 2 wholemeal pitta breads
* Red meat is an excellent source of iron which can help fuel your brain by helping to make sure it gets enough oxygen. * Pitta bread is a good thing to keep in your freezer as it defrosts quickly and can be eaten on the go. * For a quick and easy option, replace the beef with strips of stir-fry beef or chicken. * If you are a vegetarian, good sources of iron include egg yolks, pulses such as red kidney beans and lentils, dried apricots, figs, broccoli, baked beans, wholegrain cereals and wholemeal bread.
- Preheat a griddle or large frying pan over a high heat. Using a large sharp knife cut the steak in half horizontally. Season both sides of the steak with salt and pepper and drizzle with the olive oil.
- Place the seasoned meat onto the griddle or pan and cook for 1-2 mins on each side, for rare, or longer depending on how you like it cooked. Remove from the heat and leave to rest on a board for 5 mins.
- Mix all the salad ingredients other than the pitta together in a bowl. Season with salt and pepper to taste. Warm the pitta in toaster for 1-2 mins, or in the microwave for 10 seconds.
- To serve, cut the steak across the grain into thin strips. Open the pittas up into pockets. Divide the salad between them and top with the steak.