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Step 1
Mix 2 tablespoons each of the vinegar and the oil, along with the garlic, oregano, thyme and paprika in a non-reactive container and season with salt and pepper. Add the steak and toss to coat. Set aside at room temperature for 10 minutes to marinate.
Step 2
To make the salsa, combine the tomatoes, eschalot and parsley in a bowl. Add remaining vinegar and oil, season with salt and pepper, and set aside.
Step 3
Using a small knife, split the pita breads in half. Scatter with mozzarella and sandwich to seal. Brush with oil.
Step 4
Thread the marinated beef onto 8 metal skewers.
Step 5
Preheat a chargrill pan over high heat. Add the flatbreads and cook for 1 minute, turn and cook for a further minute, or until charred and the cheese is melted. Keep warm.
Step 6
Add the skewers to the pan and cook, turning, for 6-8 minutes, or until charred and just cooked through. Set aside to rest. Serve the flatbreads with skewers and salsa.
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