Moroccan Steak Pitas

Moroccan Steak Pitas
(Gavin Sutherland recipe)

Food & Wine Match - Alcala McLaren Vale Grenache

Being part of a broader evolving Grenache style, this wine’s perfume and fragrance, its deft texture and fresh flavours, bring a refinement to Grenache’s innate and unabashed muscular fruit. As such it is a wine that is as at home with spicy grilled meats. We hope you enjoy this match as much as we do!

Serves 4

INGREDIENTS

Steak

• Flank, Skirt or Hangar steak x 500g
• Salt x 2 tsp
• Smoked paprika x 2 tsp
• Cayenne x ½ tsp
• Ground cloves x ½ tsp
• Black pepper x ½ tsp
• Cumin x 1 tsp
• Ground ginger x 1 tsp
• Olive oil x 1 tbsp

Salsa

• Truss tomatoes x 2 tbsp
• Black olives x 12
• Red onion x ½
• Lemon juice x 1 tbsp
• Olive oil x 1 tbsp
• Mint x handful - chopped
• Coriander x handful - chopped
• Raisins x 50g
• Cumin x ½ tsp
• Salt x pinch

Homemade Pita

• 00 flour x 300g (plus extra for dusting)
• Yeast x 7g
• Warm water x 240ml
• Olive oil x 1 tbsp
• Salt x 1 tsp
• Sugar x 1 tsp

Other

• Baby gem leaves x 16 (I bulb)
• Greek yoghurt x 200g

METHOD

Pita

1. Add yeast, sugar & warm water to the bowl of a stand mixer, cover and leave for 5 minutes until yeast is frothy *see tips*
2. Add flour, salt & oil and mix using a dough hook on medium speed until combined
3. Turn out onto a floured surface, knead for a minute until smooth and place back in an oiled mixer bowl covered for 1 hour *see tips*
4. Knock back dough (punch it – it’s the best bit!) and turn out onto a floured surface
5. Knead until smooth and then divide into 8 equal balls. Roll out until about 1cm thick and get ready to cook them
6. Heat a cast iron or heavy bottom pan until smoking, add canola oil and cook pita for 1-2 minutes on one side, brush with a little oil, flip and cook for a further minute.

Steak

1. Mix all spices together
2. Drizzle steak with oil and rub with spices. Set aside until you are ready to cook the pitas *see tips*
3. Heat a BBQ to 200c and cook steak for approx. 4 minutes per side or until steak is 52-55c internal temp *see tips*
4. Rest steak for 8-10 minutes and then slice thinly.

Salsa

1. Chop onion, tomato & olives into equal sized pieces and mix all ingredients together
2. Taste and adjust seasoning.

Assembly

1. Place pita on a plate, top with 2 pieces of baby gem, a tbsp of yoghurt, 2 slices of steak and a spoon of salsa
2. Demolish!

Tips/Tricks

• When making the pita the water needs to be around 41-43c to activate the yeast
• Don’t mix the oil and spices together before putting on the steak or else you will be left with a big lumpy mess!
• If you prep the steak while the pita is rising it will be at perfect room temperature to cook as you go to cook the pita. Steak should always be brought to room temperature before cooking
• Resting the steak is equally as important as the cooking part to allow the juices to re-distribute. During this time you can cook the pita so they are hot & fresh!
• If you don’t have a stand mixer you can knead the dough by hand. It’ll take a little longer to do so consider it your arm workout for the day!