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Zaatar Beef & Eggplant Toss

Zaatar Beef & Eggplant Toss

with Chargrilled Veggies & Fetta

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3.2 / 4 Ratingout of 755 ratings
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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
Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 sachet



1 unit

red capsicum

1 unit

baby eggplant

2 clove


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


Not included in your delivery

olive oil

¼ tsp


2 tsp

vinegar (white wine or red wine)

½ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
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
Utensilsarrow down iconarrow down icon
Chopping board
Garlic Press
Medium Bowl
Aluminum Foil
Medium Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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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.

Grill the veggies
Grill the veggies

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!

Cook the steak
Cook the steak

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.

Make the croutons
Make the croutons

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.

Serve Up
Serve Up

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