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Estimated Times |
Preparation time: 15
Cooking time: 30
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Ingredients
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servings
300 | g | Pork flank steak |
1 | tsp | Sea salt ~5.5 g |
2 | pinch | Black Pepper ~0.8 g |
2 | tsp | Rape seed oil ~9.1 g |
1 | pcs. | Cucumber ~300 g |
2 | dl | Yoghurt, Greek-style 10% ~190 g |
2 | clove(s) | Garlic ~6 g |
4 | pcs. | Pita bread ~320 g |
20 | g | Stoned black olives |
0.5 | pcs. | Head lettuce ~75 g |
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Directions
Pat the meat dry with kitchen roll. Season with salt and pepper. Heat the oil in a frying pan over high heat. Quickly brown the meat. Place the meat in an ovenproof dish and stick a roasting thermometer into the centre of the thickest part of the roast. Place the dish in the middle of a cold oven. Turn the oven to 160ºC and roast the meat until the core temperature reaches 68-70ºC. Roasting time approx. 30 mins. Thinly slice the meat.
Cut the cucumber lengthways and remove the seeds with a teaspoon. Finely slice the cucumber and place in a sieve. Sprinkle with a little salt and apply pressure, e.g. using a small plate, for, approx. 20 mins. Rinse off the salt and squash the water out of the cucumber.
Mix the yoghurt with finely chopped garlic. Add the drained cucumber. Season with salt and pepper.
Wash and tear the lettuce into small pieces.
Warm the pita breads in the oven and cut them in half. Fill the pita breads with lettuce, olives, flank steak and tzatziki.
Tip
When the core temperature is 68ºC, the meat is slightly pink. When the core temperature is 70ºC, the meat is just cooked through. Pork filet mignon, pork schnitzels, medallions of pork fillet, pork tenderloin, sauté slices or pork bites can be used instead of pork flank steak. Yoghurt 0.1% or drained fromage frais can be used instead of yoghurt 10%. The dish is ideal for picnics and packed lunches.
Nutritional data
784 Kcal Per Serving F: 23 g, P: 53 g, C: 91 g, DF: 2 g 1,568 Kcal (128 Kcal/100 g)
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