Sumac steaks with carrot and avocado salad

Cooking Salads Sumac steaks with carrot and avocado salad

Fire up your taste-buds with these sumac spiced steaks.

Lables: Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Preheat a barbecue or chargrill pan to high. Brush steaks with 1 tbs oil and sprinkle over the sumac. Season, then cook for 3-4 minutes each side for medium-rare or until cooked to your liking. Set aside to rest, loosely covered with foil, for 5 minutes.
  2. Meanwhile, to make the dressing, combine the ginger, garlic, yoghurt and remaining 2 tbs oil in a bowl. Season.
  3. Combine remaining salad ingredients in a bowl. Serve with the steak, drizzled with dressing and sprinkled with extra sumac.

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4 x 180g beef eye fillet steaks
1/4 cup olive oil
1 tbsp sumac, plus extra to sprinkle
1 tbsp grated ginger
1 garlic clove, crushed
1/3 cup thick Greek-style yoghurt
2 large carrots, grated
1/4 cup sultanas
1/2 cup pine nuts, toasted
1 large avocado, sliced
1/2 bunch coriander, leaves picked
1/2 bunch mint, leaves picked

Adv

Autors
Preparation time
5
Cooking time
13
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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