Zaatar Beef & Eggplant Toss

Zaatar Beef & Eggplant Toss

with Chargrilled Veggies & Fetta

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Having steak for dinner shouldn’t mean boring meat and 3 veg. This vegetable toss with baby eggplant and capsicum is the exciting ensemble tender beef steaks deserve, complete with a zesty crunch from zaatar and a finishing crumble of fetta.

Tags:Low Calorie
Allergens:SesameGlutenSoyaMilk
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

1 sachet

zaatar

(ContainsSesame)

1 unit

red capsicum

1 unit

baby eggplant

2 clove

garlic

1 unit

rosemary panini

(ContainsGluten, SoyaMay be presentEgg, Milk, Sesame, Tree Nuts, Lupin)

1 packet

beef rump

1 bag

mixed salad leaves

1 block

fetta cheese

(ContainsMilk)

Not included in your delivery

olive oil

¼ tsp

salt

2 tsp

vinegar (white wine or red wine)

½ tsp

honey

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)1920 kJ
Fat15.7 g
of which saturates7.2 g
Carbohydrate32.3 g
of which sugars6.5 g
Protein44.1 g
Sodium678 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Chopping board
Garlic Press
Knife
Medium Bowl
Aluminum Foil
Medium Non-Stick Pan
Plate
Paper Towel
InstructionsPDF
Instructions
1

Preheat the grill to high. Slice the red capsicum into 1 cm strips. Slice the baby eggplant into 0.5 cm rounds. Slice or tear the rosemary panini into 2 cm chunks. Peel and crush the garlic.

Slice each beef rump in half to get 1 steak per person. In a medium bowl, combine the beef rump with the zaatar and a drizzle of olive oil. Toss to coat and set aside.

2

In a medium bowl, combine the red capsicum and baby eggplant. Add the salt (see ingredients list), garlic and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Toss to coat, then spread over the oven tray. Grill for 12-14 minutes or until tender and lightly charred. TIP: Don't wash the bowl, you'll use it in Step 5!

3

While the veggies are grilling, heat a medium frying pan over a medium-high heat. Once hot, add the ½ the beef rump and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done. TIP: Don't worry if the zaatar chars a little, this adds to the flavour. Transfer to a plate to rest. Repeat with the remaining beef rump.

4

While the steak is resting, wipe out the pan with paper towel and return it to a medium-high heat with a good drizzle of olive oil. Add the panini chunks and cook, tossing occasionally, for 5-6 minutes or until golden and crisp. Set aside.

5

Thinly slice the steak. In the medium bowl that you tossed the veggies in, combine the vinegar, olive oil (1 tbs for 2 people / 2 tbs for 4 people) and honey. Add the mixed salad leaves, grilled veggies, croutons and sliced beef. Toss to coat. TIP: Toss the salad just before serving to keep the leaves and croutons crisp.

6

Divide the zaatar beef & eggplant toss between plates and crumble over the fetta.