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Sumac steaks with carrot and avocado salad

Name: Sumac steaks with carrot and avocado salad
Prep time: 5 min
Cook time: 13 min
Total time: 18 min
Yield: 4
Ingredients: 4 x 180g beef eye fillet steaks; 1/4 cup (60ml) olive oil; 1 tablespoon sumac, plus extra to sprinkle; 1 tablespoon grated ginger; 1 garlic clove, crushed; 1/3 cup (95g) thick Greek-style yoghurt; 2 large carrots, grated; 1/4 cup (40g) sultanas; 1/2 cup (80g) pine nuts, toasted; 1 large avocado, sliced; 1/2 bunch coriander, leaves picked; 1/2 bunch mint, leaves picked

2 ratings

05m

13m

Sumac steaks with carrot and avocado salad

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by Warren Mendes

delicious. team

Oct 03, 2015

Fire up your taste-buds with these sumac spiced steaks.

4 x 180g beef eye fillet steaks
1/4 cup (60ml) olive oil
1 tablespoon sumac, plus extra to sprinkle
1 tablespoon grated ginger
1 garlic clove, crushed
1/3 cup (95g) thick Greek-style yoghurt
2 large carrots, grated
1/4 cup (40g) sultanas
1/2 cup (80g) pine nuts, toasted
1 large avocado, sliced
1/2 bunch coriander, leaves picked
1/2 bunch mint, leaves picked

Method

1.

Preheat a barbecue or chargrill pan to high. Brush steaks with 1 tbs oil and sprinkle over the sumac. Season, then cook for 3-4 minutes each side for medium-rare or until cooked to your liking. Set aside to rest, loosely covered with foil, for 5 minutes.
2.

Meanwhile, to make the dressing, combine the ginger, garlic, yoghurt and remaining 2 tbs oil in a bowl. Season.
3.

Combine remaining salad ingredients in a bowl. Serve with the steak, drizzled with dressing and sprinkled with extra sumac.