Venison Minute Steaks with Beetroot and Pita
By MiNDFOOD
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Venison Minute Steaks with Beetroot and Pita
- Meat type
- Venison
- Cooking time
- <10
- Serves
- 4
- Preparation time
- 10
Venison Minute Steaks with Beetroot and Pita
Ingredients
- 1 pack Silver Fern Farms Venison Minute Steaks
- 1 Tbsp olive oil
- 4 wholemeal pita breads
- 2 Lebanese cucumbers, shredded
- 1 red onion, thinly sliced
BEETROOT HUMMUS
- 400g can chickpeas, drained
- 2 garlic cloves, peeled
- 1 cup pre-cooked beetroot, sliced
- 1 lemon, juice of
- ¼ tsp cumin, ground
- ¼ cup tahini
- ¼ cup olive oil
TO SERVE
- Salad leaves
- Black olives
- Toasted sesame seeds
Venison Minute Steaks with Beetroot and Pita
Method
Remove Silver Fern Farms Venison Minute Steaks from the fridge and packaging and allow to bloom at room temperature for 10 mins.
Put the chickpeas, garlic, beetroot, lemon juice and cumin in a blender. Add the tahini, olive oil and add ¼ cup ice-cold water, then process to desired consistency. Season with salt and pepper to taste.
Rub the oil over both sides of the Venison Minute Steaks, then season with salt and pepper. Heat a frying pan or grill plate over high heat. Cook the Venison Minute Steaks for 30 seconds on each side for medium-rare. Transfer to a plate, cover loosely with foil and set aside for 5 mins to rest, then slice against the grain.
Toast the pita breads under a hot grill, in a toaster or in the same frying pan as the Venison Minute Steaks were cooked. Cook for 1 min each side, until golden. Spread each toasted pita with beetroot hummus. Top with venison, cucumber and red onion.
Serve with salad leaves and black olives, and sprinkle with toasted sesame seeds.
Recommended Cut: Venison Minute Steaks
Our Venison Minute Steaks are a versatile cut, thinly sliced to ensure they are extremely quick to cook.
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