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Sumac steaks with carrot and avocado salad
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Prep Time:
5 minutes
Cook Time:
13 minutes
Total Time:
18 minutes
Excite your palate with zesty sumac seasoned steaks.
Ingredients:
  • 4 x 180g beef eye fillet steaks
  • 60ml olive oil
  • 20.00 ml sumac, plus extra to sprinkle
  • 20.00 ml grated ginger
  • 95g yoghurt
  • 2 large carrots, grated
  • 40g sultana
  • 80g pine nut
  • 1 large avocado, sliced
  • 1/2 bunch coriander, leaves picked
  • 1/2 bunch mint, leaves picked
Instructions:
  • Preheat your barbecue or chargrill pan on high heat. Brush the steaks with 1 tablespoon of oil, sprinkle the sumac, season, and cook for 3-4 minutes on each side for medium-rare, or to your preferred doneness. Allow the steaks to rest, loosely covered with foil, for 5 minutes before serving.
  • Prepare the dressing by mixing together the ginger, garlic, yogurt, and the remaining 2 tablespoons of oil in a bowl. Season with salt and pepper to taste.
  • Toss together all the salad ingredients in a bowl. Serve alongside the steak, topped with dressing and a sprinkle of extra sumac.

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