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Moroccan steak with eggplant and tomato salad

Name: Moroccan steak with eggplant and tomato salad
Prep time: 55 min
Cook time: 30 min
Total time: 85 min
Yield: 4
Ingredients: 1 tablespoon ras el hanout (see note); 2 tablespoons olive oil, plus extra to shallow-fry; 1kg flank steak (see note), trimmed; 2 eggplants, cut into 2cm pieces; 2 tablespoons red wine vinegar; 1 garlic clove, crushed; 3 vine-ripened tomatoes, chopped; 1/4 cup mint leaves, finely chopped

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55m

30m

Moroccan steak with eggplant and tomato salad

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by Phoebe Wood

Oct 02, 2015

Mint, eggplant and tomato brightens up this Moroccan-spiced steak dish, making for a nutritious weeknight meal.

1 tablespoon ras el hanout (see note)
2 tablespoons olive oil, plus extra to shallow-fry
1kg flank steak (see note), trimmed
2 eggplants, cut into 2cm pieces
2 tablespoons red wine vinegar
1 garlic clove, crushed
3 vine-ripened tomatoes, chopped
1/4 cup mint leaves, finely chopped

Method

1.

Combine ras el hanout with 1 tablespoon oil and coat beef. Marinate for 30 minutes.
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.
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.
4.

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