Moroccan steak with eggplant & tomato salad

Name: Moroccan steak with eggplant & tomato salad
Prep time: 55 min
Cook time: 30 min
Total time: 1 h 25 min
Ingredients: 1 tbsp ras el hanout (see note); 2 tbsp olive oil, plus extra to shallow-fry; 1kg beef flank steak (see note), trimmed; 2 eggplants, cut into 2cm pieces; 2 tbsp red wine vinegar; 1 garlic clove, crushed; 3 vine-ripened tomatoes, chopped; 1/4 cup mint leaves, finely chopped

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Prep Time: 55 minutes

Cook Time: 30 minutes

Total: 85 minutes

Servings: 4

Cost: $9.26 /serving

Author : Phoebe Wood

pan fry salad garlic

Moroccan steak with eggplant & tomato salad

Ingredients

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1 tbsp ras el hanout (see note)2 tbsp olive oil, plus extra to shallow-fry1kg beef flank steak (see note), trimmed2 eggplants, cut into 2cm pieces2 tbsp red wine vinegar1 garlic clove, crushed3 vine-ripened tomatoes, chopped1/4 cup mint leaves, finely chopped

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Instructions

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Step 1

Combine ras el hanout with 1 tablespoon oil and coat beef. Marinate for 30 minutes.

Step 2

Preheat oven to 200°C. Heat remaining 1 tablespoon oil in a large ovenproof frypan over medium-high heat. Season beef, then cook for 2-3 minutes each side until browned. Transfer frypan to the oven and roast beef for 20 minutes for medium-rare. Rest, loosely covered, for 10 minutes, then slice.

Step 3

Meanwhile, heat 5mm oil in a frypan over medium-high heat. In 2 batches, cook eggplant, stirring, for 10-12 minutes until golden and tender. Drain on paper towel and cool slightly. Season.

Step 4

Combine vinegar and garlic in a bowl and season. Toss with the eggplant, tomato and mint, then serve with beef.