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How to make Cumin and paprika spiced beef with eggplant and tomato salad

Yield = 4
Prep time: 0:50
Cook time: 0:30
Total time: 1:20

Ingredients

  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 tablespoon fresh oregano, finely chopped
  • 2 garlic cloves, crushed
  • 2 tablespoons olive oil
  • 4 x 150g Coles Australian Beef Eye Fillet Steaks
  • 2 large eggplants, cut into 1cm-thick slices
  • 4 roma tomatoes, halved
  • Olive oil spray
  • 1 cup mint leaves
  • 1/2 cup coriander leaves
  • 60g rocket leaves

Yoghurt dressing

  • 1/2 cup (140g) Greek-style yoghurt
  • 1/2 teaspoon ground cumin, extra
  • 1 teaspoon honey
  • 1 tablespoon boiling water

Method

  • Step 1 Combine the paprika, cumin, coriander, oregano, garlic and oil in a jug. Season well. Place the beef in a bowl. Pour over the paprika mixture, tossing to coat. Cover and place in the fridge for 30 mins to marinate.
  • Step 2 Meanwhile, heat a barbecue grill or chargrill on medium-high. Spray eggplant and tomato with oil. Cook eggplant, in batches, for 4 mins each side or until cooked through. Transfer to a plate and cover to keep warm. Cook tomato for 2-3 mins each side or until wilted. Transfer to a plate and cover to keep warm.
  • Step 3 Drain the beef from the marinade. Cook on grill for 3 mins each side or until cooked to your liking. Transfer to a plate and set aside for 5 mins to rest. Thickly slice.
  • Step 4 To make the yoghurt dressing, combine the yoghurt, cumin, honey and water in a bowl. Season.
  • Step 5 Coarsely chop the eggplant and tomato. Place in a large bowl. Add the mint, coriander and rocket leaves. Toss to combine. Divide the salad among serving plates. Top with beef and serve drizzled with yoghurt dressing.