mexican steak strips with salsa in pita breads

slice about 600g steak into finger strips and fry, a few at a time, until browned, but still pink on the inside. set aside.

dressing: ¼ cup olive oil, 2 tablespoons lemon juice, 1 teaspoon oregano, 1 teaspoon cumin, ½ teaspoon ground coriander, ¼ teaspoon ground chili, a clove of garlic and salt to taste. mix well and pour over the browned steak strips.

salsa: make a fresh salsa of finely chopped tomatoes, onion, cucumber, a dash of balsamic vinegar, ground chili and salt to taste.

i normally make the steak and dressing in advance and keep it in a low oven to stay warm so that the flavours can develop. cover the dish with foil if you do this, so that it doesn't dry out.

now when everyone is hungry, all you need to do is heat the pita bread, about 2 per person. let everyone fill up their own pita's with the steak and salsa. yummmmm

enough for: 4