Ingredients

Steaks

• 4 large minute steaks (thinly sliced steak)
• 1 garlic clove, crushed
• 1 tbsp pesto
• 2 tbsp virgin olive oil
• maldon salt and freshly ground black pepper

Stuffed Mushrooms

• 4 large flat mushrooms, stem trimmed and chopped
• 125g feta, diced
• 2 tbsp flat leaf parsley, finely chopped
• 1 tbsp sultanas
• 1 tbsp pine nuts
• 1 garlic clove, finely chopped
• maldon salt and freshly ground black pepper
• 2 tbsp virgin olive oil

To Assemble

• 50g rocket leaves
• 4 pita breads (warmed briefly in the oven and split open)
• 3 plum tomatoes, diced
• 2 spring onions finely chopped
• maldon salt and freshly ground black pepper

To Serve

• Serve on their own or accompany with oven chips tossed in mixed dried herbs

Method

1. Steak:Mix together the garlic, pesto, olive oil and seasoning in a bowl. Coat the steaks in the mixture and set aside until ready to cook.
2. Stuffed Mushrooms:Preheat an oven to 200°C. Place the feta, parsley, sultanas, pine nuts, garlic and seasoning in a bowl and mix together lightly until well distributed. Spoon the stuffing into the mushrooms, filling them generously. Lightly coat a tray with olive oil and place the mushrooms on it, drizzle the mushrooms with olive oil, and cook in the preheated oven for 10 minutes or until the feta is golden. Keep warm until ready to serve.
3. To Cook the Steak:Heat a grill pan over a high heat, when hot place the steaks in the pan and cook for 15-45 seconds on each side (depending how you like your steak and the thickness of your steaks).Alternatively cook them on a hot barbecue. Remove the steaks from the heat and keep warm.
4. To Assemble:Place an opened pita bread on each plate and top each one with a handful of rocket, followed by a slice of steak. Scatter over the tomatoes and spring onion, and finish with stuffed mushrooms. Serve.