Moroccan-spiced steak with eggplant and tomato salad
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Time to make:
$5.65 per serve
(at time of publication)
Full ingredients list:
2 x 200g beef porterhouse steaks, fat trimmed
3 teaspoons Moroccan seasoning
1 large )500g) eggplant, halved lengthways, thinly sliced
1/2 x 400g loaf Afghan bread (or other pide/flat bread), cut into 4 wedges
2 tablespoons lemon juice
4 medium tomatoes, coarsely chopped
1/2 cup small mint leaves
1/2 cup reduced-fat Greek-style yoghurt
Nutritional information (per serve)
Instructions and steps:
Step 1Drizzle steaks with 2 teaspoons of olive oil and sprinkle with the seasoning. Heat a large grill pan over medium-high heat. Cook steaks for 2–3 minutes on each side, for medium, or until cooked to your liking. Remove steaks from pan, cover loosely with foil and set aside for 2 minutes to rest. Slice steak thinly to serve.
Step 2Cook eggplant on heated grill pan until browned and tender. Cook bread on heated grill plate until charred and warmed.
Step 3Meanwhile, combine half of the lemon juice with 1 tablespoon of olive oil in a large bowl. Add tomatoes, grilled eggplant and half of the mint. Toss to combine.
Step 4Combine yoghurt and the remaining lemon juice in a small bowl. Place bread on serving plates. Top with salad and sliced steak. Drizzle with yoghurt sauce and garnish with remaining mint.
Marinated (uncooked) beef is suitable to freeze.
About this recipe
First published: September 2016