Skip to main content

Cumin and paprika spiced beef with eggplant and tomato salad

Skip to IngredientsSkip to Method

Light up the barbie with this delicious Paprika spiced beef, served with a grilled eggplant and tomato salad.

  • Serves4
  • Cook time30 minutes
  • Prep time20 minutes, (+ 30 mins marinating time)
Cumin and paprika spiced beef with eggplant and tomato salad


  • 1 tsp paprika
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 1 tbs finely chopped fresh oregano
  • 2 garlic cloves, crushed
  • 2 tbs olive oil
  • 4 x 150g Coles Australian Beef Eye Fillet Steaks
  • 2 large eggplants, cut into 1cm-thick slices
  • 4 roma tomatoes, halved
  • Olive oil spray
  • 1 cup mint leaves
  • ½ cup coriander leaves
  • 60g rocket leaves

Yoghurt dressing

  • ½ cup (140g) Greek-style yoghurt
  • ½ tsp ground cumin, extra
  • 1 tsp honey
  • 1 tbs boiling water

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the paprika, cumin, coriander, oregano, garlic and oil in a jug. Season well. Place the beef in a bowl. Pour over the paprika mixture, tossing to coat. Cover and place in the fridge for 30 mins to marinate.
  2. Step 2

    Meanwhile, heat a barbecue grill or chargrill on medium-high. Spray eggplant and tomato with oil. Cook eggplant, in batches, for 4 mins each side or until cooked through. Transfer to a plate and cover to keep warm. Cook tomato for 2-3 mins each side or until wilted. Transfer to a plate and cover to keep warm.
  3. Step 3

    Drain the beef from the marinade. Cook on grill for 3 mins each side or until cooked to your liking. Transfer to a plate and set aside for 5 mins to rest. Thickly slice.
  4. Step 4

    To make the yoghurt dressing, combine the yoghurt, cumin, honey and water in a bowl. Season.
  5. Step 5

    Coarsely chop the eggplant and tomato. Place in a large bowl. Add the mint, coriander and rocket leaves. Toss to combine. Divide the salad among serving plates. Top with beef and serve drizzled with yoghurt dressing.