1 Sirloin steak (150g-200g)
1 cup Rocket leaves
1/2 cup Chickpea flour
1/2 cup Water
1 tbsp Dried rosemary or oregano
1 tbsp Chilli flakes
Salt & pepper
1 tbsp Tamari
1 tsp Olive oil
1 clove Garlic, grated
1/2 Lemon, zest & juice
1 tbsp Rosemary, freshly chopped
Sea salt & pepper
Start by making the marinade – mix all ingredients together, then place the steak into the marinade and place it in the fridge overnight.
Light your barbecue or use a heavy-based grill pan.
To make the flatbread, mix all the ingredients in a blender until it comes together as a dough. In a non-stick pan, fry flatbread for 3 to 4 minutes on each side or until golden brown. Set aside.
Cook your steak, to your preference. For medium-rare cook each side for around 3-4 minutes. Make sure the steak is at room temperature before cooking.
Slice the steak into five or six slices and place on top of the flatbread. Sprinkle over rocket leaves, a drizzle of olive oil, squeeze of lemon juice and a sprinkling of sea salt.