Barbecue steak pita pockets with peppered guacamole & capsicum & Cucumber (13.06.13)

For the Barbecue Steak Filling you will need:
Ingredients:
500 g Fillet Steak, thinly stripped
1 Tbsp Red Masala Paste
1 tsp Robertson Peri Peri Powder
1 Tbsp Robertson Barbecue Spice
1 tsp Robertson Steak & Chops Spice
4 Tbsp All Gold Tomato Sauce
1 tsp Brown Vinegar
Salt to taste
Sprinkle of Brown Sugar
Ghee / Butter

Method:
Melt ghee/butter in a pan. Add in steak with all the the remaining ingredients.
Add a liberal amount of water and allow to cook until steak is tender and the sauce has reduced to the ideal consistency.
For the Peppered Guacamole you will need:
Ingredients:
2 medium sized avocado’s stoned with freshly squeezed lemon juice
1 Tbsp Sugar
1 tsp Salt
½ tsp freshly cracked pepper

Method:
Using a fork, combine all the ingredients in a bowl and mash until well combined yet coarse enough for the topping to hold.

Other essential must haves for the dish:
Pita pockets
thinly sliced red capsicums (peppers)
Julienned Cucumber strips
freshly chopped spring onions
to assemble: Reheat your pita pockets and cut into quarters.
{I often reheat in a tawa pan with a light buttering of garlic butter on either side.}
Begin assembling with steak filling, capsicum and cucumber slices topped with the guacamole and garnished with spring onions.

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