Moroccan-spiced steak with eggplant and tomato salad
Nutrition Info.(per serve)
- 2 x 200g beef porterhouse steaks, fat trimmed
- 2 teaspoons olive oil, plus 1 tablespoon for dressing
- 3 teaspoons Moroccan seasoning
- 1 large eggplantaubergineX, halved lengthways, thinly sliced
- 2 large wholemeal Lebanese breads, cut into 4 wedges
- 2 tablespoons lemon juice
- 4 medium tomatoes, coarsely chopped
- 1/2 cup small fresh mint leaves
- 1/2 cup reduced-fat Greek-style yoghurt
Total fat 13g
Saturated fat 4g
Dietary fibre 7g
1 Drizzle steaks with 2 teaspoons 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 thinly just before serving.
2 Cook eggplant on heated grill pan until browned and tender. Cook bread on heated grill plate until charred and warmed.
3 Meanwhile combine half the lemon juice with 1 tablespoon of olive oil in a large bowl. Add tomatoes, grilled eggplant and half the mint. Toss to combine.
4 Combine yoghurt and the remaining lemon juice in a small bowl. Place bread on serving plates. Top with salad and thinly sliced steak. Drizzle with yoghurt sauce and garnish with the remaining mint.
Make it gluten free: Use gluten-free flatbread and check seasoning and Greek yoghurt are gluten free.
Marinated (uncooked) beef is suitable to freeze.
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