Moroccan Steak With Eggplant Tomato Salad

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

The ingredient of Moroccan Steak With Eggplant Tomato Salad

• 1 tablespoon ras el hanout see note
• 2 tablespoons olive oil plus extra to shallow fry
• 1kg beef 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

The Instruction of moroccan steak with eggplant tomato salad

• combine ras el hanout with 1 tablespoon oil and coat beef marinate for 30 minutes
• preheat oven to 200u00b0c 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
• 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
• combine vinegar and garlic in a bowl and season toss with the eggplant tomato and mint then serve with beef

Nutritions of Moroccan Steak With Eggplant Tomato Salad

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