Moroccan steak with eggplant & tomato salad

Mint, eggplant and tomato brightens up this Moroccan-spiced steak dish, making for a nutritious weeknight meal.

Combine ras el hanout with 1 tablespoon oil and coat beef. Marinate for 30 minutes.
Preheat oven to 200°C. Heat remaining 1 tablespoon oil in a large ovenproof frypan over medium-high heat. Season beef, then cook for 2-3 minutes each side until browned. Transfer frypan to the oven and roast beef for 20 minutes for medium-rare. Rest, loosely covered, for 10 minutes, then slice.
Meanwhile, heat 5mm oil in a frypan over medium-high heat. In 2 batches, cook eggplant, stirring, for 10-12 minutes until golden and tender. Drain on paper towel and cool slightly. Season.
Combine vinegar and garlic in a bowl and season. Toss with the eggplant, tomato and mint, then serve with beef.

Source

1 tbsp ras el hanout

2 tbsp olive oil, plus extra to shallow-fry

1kg flank steak , trimmed

2 eggplants, cut into 2cm pieces

2 tbsp red wine vinegar

1 garlic clove, crushed

3 vine-ripened tomatoes, chopped

1/4 cup mint leaves, finely chopped

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