Moroccan-spiced steak with eggplant and tomato salad

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.