Stuffed Beef Rump Cap Gyros

Nutrition per serve

Ingredients

• 2clov garlic
• 1pcs red onion
• 1pcs zucchini
• 300g beef rump cap
• 10g Greek seasoning
• 4pcs pita breads
• 50g mixed salad leaves
• 50g basil pesto
• 15ml white wine vinegar
• 15ml sugar
• 23ml olive oil
• 30ml mayonnaise

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Crush or finely chop 2 garlic cloves. Thinly slice the onion. Thinly slice the zucchini lengthwise, then stack and cut into thirds widthwise. Combine 1 tbs white wine vinegar and 3 tsp sugar in a large bowl. Add the onion and toss to combine. Set aside to pickle, tossing occasionally, until needed.
2. Step 2 — Brown beef
   Combine the garlic and 1 tbs olive oil in a large bowl and season with salt and pepper. Add the beef and turn to coat. Heat a large frypan over high heat until hot. Cook the beef for 1 min each side or until browned. Transfer to the lined tray, add the zucchini and carefully pour any remaining oil from the pan over the beef and zucchini. Reserve the pan.
3. Step 3 — Roast beef
   Roast the beef and zucchini for 14-16 mins for medium-rare (for the beef), or until cooked to your liking. Remove from the oven, scatter with 1½ tsp Greek seasoning*, then rest the beef for 10 mins.
4. Step 4 — Make salad and warm pita
   While the beef is resting, drain the pickled onion, reserving 1 tsp pickling liquid. Combine the reserved liquid and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the salad leaves and toss to coat. Heat the reserved pan over medium-high heat. Warm 2 pita*, one at a time, for 30 secs each side or until warmed through. Remove from the pan.
5. Step 5 — Serve up
   Thinly slice the beef. Combine the pesto and 2 tbs mayonnaise in a bowl and season with salt and pepper. Divide the pita among plates and spread with the pesto mayo. Top with the beef, zucchini and pickled onion and fold over to enclose. Serve with any remaining salad and enjoy!
6. Step 6 — Kitchen 101
   Resting your beef allows the moisture to re-absorb into the meat, ensuring it is tender and juicy.

Allergens

Sulfit, Eier, Gluten, Wheat, Sojabohnen, Milch, Walnut