Steak with dill-stewed tomato, grilled eggplant and tsatsiki

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Main Meals (Dinners)
4 peopleServes
4
Prep   15 min
Cook   20 min

Grilling eggplant is a great alternative to frying as you need far less oil.

  • Tomato, 500 g, cut into wedges
  • Red wine, 2 tablespoon(s), or salt-reduced beef stock, or water
  • Dill, fresh, 1 bunch(s), chopped
  • Eggplant, 1 average, trimmed and cut into 5mm thick slices
  • Olive oil spray, 1 spray(s)
  • Beef sirloin steak, lean, raw, 800 g, rump or eye fillet
  • Lebanese cucumber, 1 cucumber(s), peeled, seeded and finely chopped
  • Garlic, 1 clove(s), crushed
  • Greek yoghurt, low fat, 200 g

Method

  1. Combine the tomato and wine, stock or water in a saucepan, then cover and cook over low–medium heat for 5–6 minutes or until the tomato has just softened. Stir in the dill, season to taste with salt and pepper, then set aside.
  2. To make the tsatsiki, place the cucumber in a fine sieve and, using your hands, press down on the flesh to squeeze out as much excess liquid as possible. Combine the cucumber flesh with the garlic and yoghurt in a bowl, season to taste, then refrigerate until needed.
  3. Heat a chargrill plate or a large frying pan over medium heat. Spray the eggplant lightly with olive oil, then, working in batches if necessary, cook the eggplant for 5–6 minutes, turning once, or until lightly charred and tender. Remove and set aside. Increase the heat to medium–high. Spray the steaks lightly with olive oil and cook for 3–4 minutes on each side for medium–rare or until cooked to your liking.
  4. Serve the steak with the grilled eggplant and tomato and the bowl of tsatsiki to the side.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 2
Bread & Cereals0
Vegetables2
Fruit0
Dairy0.5
Healthy Fats & Oils0
Indulgences0
Calories336
Protein53.3 g
Total fat7.2 g
- Saturated fat2.6 g
Total carbohydrates10.2 g
- Total sugars8.7 g
Fibre4.1 g
Sodium174 mg

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