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Scotch fillet steaks with oregano and cumin seed rub
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Prep Time:
35 minutes
Cook Time:
10 minutes
Total Time:
45 minutes
Flavorful herb and spice rub for steaks: Season steaks before grilling, brush with lemon juice while cooking for perfect browning.
Ingredients:
  • 4 x 180g scotch fillet steaks, fat trimmed
  • 36.40 gm olive oil
  • 20.00 ml dried oregano leaves
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • Zest and juice of 1 lemon plus extra wedges, to serve
  • 1 large eggplant
  • 2 x 250g packets microwave brown rice & quinoa
  • 20.00 ml caramelised balsamic vinegar
  • 4 heirloom tomatoes, cut into wedges
  • 1 Lebanese cucumber, diced
  • 62.50 ml coriander leaves
  • 80g goats cheese, crumbled
  • 1 pomegranate, seeds removed
Instructions:
  • Make a few cuts in the eggplant and char over a gas flame using tongs (check tip for an alternative method). Cook for 10 minutes, turning occasionally until the skin blackens and the eggplant becomes tender. Transfer to a tray, cut in half lengthwise, and scoop out the flesh into a sieve placed over a bowl. Let it drain for 20 minutes.
  • Preheat a char-grill pan or barbecue over high heat. Brush steaks with half of the oil, season, then sprinkle oregano, cumin, fennel, and lemon zest over them. Grill for 3 to 4 minutes per side or until desired doneness, brushing steaks with half of the lemon juice while cooking to prevent the spice rub from burning. Rest the steaks, covered with foil, for 5 minutes before serving.
  • Prepare quinoa and rice as instructed on the packets, then combine in a large bowl. Finely chop the drained eggplant and add it to the bowl along with the remaining oil, balsamic vinegar, and lemon juice. Mix everything together well. Add the tomato, cucumber, coriander, goat cheese, and half of the pomegranate seeds. Season to taste and sprinkle the remaining pomegranate seeds on top.
  • Plate the steak alongside the eggplant quinoa salad and garnish with lemon wedges.

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