With a mix of different ingredients that compliment each other perfectly, this Middle Eastern mixed grill beef plate is exactly what you need to make this week.
Serves44
Cook time10 mins10 minutes
Prep time20 mins20 minutes, (+ 5 mins resting time)
(+ 5 mins resting time)
Ingredients
¼ cup (60ml) extra virgin olive oil
1 tbs ground cumin
1 tbs smoked paprika
2 garlic cloves, crushed
4 Coles Australian Beef Scotch Fillet Steaks
4 Lebanese eggplants, halved lengthways
2 zucchini, thickly sliced diagonally
1 cup (280g) Greek-style yoghurt
2 tbs tahini
2 tbs chopped flat-leaf parsley
250g cherry tomatoes, quartered
2 baby gem lettuces, quartered lengthways
1 Lebanese cucumber, cut into ribbons
2 pieces Lebanese bread, cut into pieces
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.
Method
Step 1
Combine the oil, cumin, paprika and half the garlic in a small bowl. Rub one-third of the cumin mixture into the steaks. Place the remaining cumin mixture in a large bowl with eggplant and zucchini and toss to combine.
Step 2
Heat a barbecue grill or chargrill on medium-high. Cook the steaks for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thickly slice.
Step 3
Cook the eggplant and zucchini on the grill for 2 mins or until vegetables are tender.
Step 4
Meanwhile, combine the yoghurt, tahini, parsley and remaining garlic in a bowl. Season.
Step 5
Arrange the beef, eggplant, zucchini, tomato, lettuce, cucumber and bread on serving plates. Serve with the yoghurt mixture.
