Name: Cumin and paprika spiced beef with eggplant and tomato salad
Prep time: 50 min
Cook time: 30 min
Total time: 80 min
Yield: 1
Cuisine: greek
Ingredients: 2.50 gm paprika; 1.25 gm ground cumin; 1/2 tsp ground coriander; 20.00 ml fresh oregano, finely chopped; 2 garlic cloves, crushed; 36.40 gm olive oil; 4 x 150g Beef Eye Fillet Steaks; 2 large eggplants, cut into 1cm-thick slices; 4 roma tomatoes, halved; Olive oil spray; 250.00 ml mint leaves; 125.00 ml coriander leaves; 60g rocket leaves; 140g yoghurt; 1.25 gm ground cumin, extra; 7.20 gm honey; 20.00 gm boiling water

Cumin and paprika spiced beef with eggplant and tomato salad

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Prep Time:
50 minutes

Cook Time:
30 minutes

Total Time:
80 minutes

Grill paprika-spiced beef with a side of eggplant and tomato salad.

Ingredients:

2.50 gm paprika
1.25 gm ground cumin
1/2 tsp ground coriander
20.00 ml fresh oregano, finely chopped
36.40 gm olive oil
4 x 150g Beef Eye Fillet Steaks
2 large eggplants, cut into 1cm-thick slices
4 roma tomatoes, halved
Olive oil spray
250.00 ml mint leaves
125.00 ml coriander leaves
60g rocket leaves
140g yoghurt
1.25 gm ground cumin, extra
7.20 gm honey
20.00 gm boiling water

Instructions:

Mix together the paprika, cumin, coriander, oregano, garlic, and oil to create a flavorful mixture. Season generously. Place the beef in a bowl and pour the mixture over it, ensuring it is evenly coated. Cover and refrigerate for 30 minutes to let the flavors marinate.
Preheat a barbecue grill or chargrill on medium-high heat. Lightly coat eggplant and tomato with oil. Grill eggplant in batches for 4 minutes on each side until cooked through. Move to a plate and cover to stay warm. Grill tomato for 2-3 minutes on each side until wilted. Transfer to a plate and cover to keep warm.
Remove the beef from the marinade and grill for 3 minutes on each side, or until cooked to your desired doneness. Transfer to a plate and let it rest for 5 minutes before slicing it thickly.
In a bowl, mix together yogurt, cumin, honey, water, and season to make the yogurt dressing.
Chop the eggplant and tomato into bite-sized pieces, then place them in a large bowl. Add the fresh mint, coriander, and rocket leaves. Mix everything well together. Distribute the salad evenly among the serving plates, add the beef on top, and finish by drizzling with yogurt dressing before serving.

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