| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Mediterranean |
| Diet | High-protein |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFIn a small food processor, combine the feta cheese, yoghurt, 4 tablespoons of olive oil, a handful of fresh mint leaves and garlic. Blend until well combined. Season with freshly ground black pepper. Set aside.
Remove the steaks from the fridge and leave to come to room temperature.
Heat a grill pan over a high heat.
Brush the pita bread with 1 tablespoon of extra virgin olive oil. Grill each side for 1 minute, then set aside to keep warm.
Season the rump steaks with the steak rub, salt flakes, and freshly ground black pepper. Drizzle over the remaining olive oil.
Cook the steaks in batches for 3 minutes on each side for medium-rare, or until cooked to your liking. Transfer the cooked steaks to a plate. Cover with foil and let them rest for 2 minutes. Slice the steaks into thick strips.
Spread the feta and mint dressing on the pita bread. Top with slices of steak and scatter over a few mint leaves. Season with more freshly ground black pepper, if desired.
Serve immediately.
