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.
rosemary panini(ContainsGluten, SoyaMay be presentEgg, Milk, Sesame, Tree Nuts, Lupin)
mixed salad leaves
vinegar (white wine or red wine)
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.
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!
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.
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.
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.
Divide the zaatar beef & eggplant toss between plates and crumble over the fetta.