Flat Breads with Spiced Tagliata
Ingredients
For the Beef:
- 2 tbsp Santa Maria Taco Seasoning Mix
- 2-3 tbsp Santa Maria BBQ Sauce Original
- 500-600g beef flank/ tagliata
- 1 tbsp olive oil
- 1 tbsp honey
For the Potato Salad:
- 5 small new potatoes, boiled
- 2-3 tbsp garlic mayonnaise
- 1 tsp Cajun spice
- 2 spring onions or chives, finely chopped
- Salt and pepper to taste
You will also need:
- 1 packet Leicester Bakery Plain Naan Bread
- 1 handful mixed salad leaves
- Few red cherry tomatoes
- 1 burrata
Method
- Start with the beef. Rub over the oil and coat with the taco seasoning on both sides. Allow to sit for 20 minutes then seal in a hot pan.
- Remove and place onto a baking tray, brush all over with the BBQ sauce and drizzle with a little honey. Continue to cook in the oven or BBQ for 5-7 minutes or to your liking.
- For the potato salad, just mix together the mayonnaise, spring onions or chives, Cajun spice and season with salt and pepper. Add in the potatoes and mix well.
- To serve, warm up the plain naan and mash the burrata and spread over the naan bread. Add on a few halved cherry tomatoes and salad leaves to garnish and serve the potato salad on the side in small bowls.