Sumac-crusted Beef with Eggplant, Feta & Mint
- Preparation time:
- 25 mins
- Cooking time:
- 50 mins
- Serves:
- 6
Looking for your next dinner party dish? Look no further!
¼ cup olive oil
1 tblsp sumac
2 tsps sea salt
1 tsp cracked black pepper
2 large eggplants, 1cm slices
1 tblsp lemon juice
1 cup chopped fresh mint
2 small red chillies, deseeded, finely chopped
1 clove garlic, crushed
½ cup crumbled feta cheese
Ingredients
2kg piece beef rib eye or scotch fillet¼ cup olive oil
1 tblsp sumac
2 tsps sea salt
1 tsp cracked black pepper
2 large eggplants, 1cm slices
Salt and pepper, to taste
Dressing
2 tblsps extra virgin olive oil1 tblsp lemon juice
1 cup chopped fresh mint
2 small red chillies, deseeded, finely chopped
1 clove garlic, crushed
½ cup crumbled feta cheese
Method
1 Trim sinew from beef. Tie at 4cm intervals with kitchen string. Brush all over with 1 tblsp of the oil. Combine sumac, sea salt and cracked pepper in a small bowl. Rub evenly over beef.
2 Toss eggplant in remaining oil in a large bowl. Season with salt and pepper.
3 Heat a large non-stick frying pan over a medium heat. Cook eggplant, in batches, for 3 to 4 minutes on each side, or until golden. Place on a large oven tray. Cover. Set aside.
4 Heat a large flameproof roasting pan over a high heat. Add beef. Cook, turning occasionally, until browned all over.
5 Transfer pan to oven. Cook in a hot oven (200C) for 35 to 40 minutes for rare, or 45 to 50 minutes for medium. Transfer to a large plate. Cover loosely with foil. Rest for 20 minutes. Remove string.
6 Return eggplant to same oven. Reheat for about 20 minutes, or until warmed through.
7 To make dressing, combine all ingredients in a medium bowl. Season with salt and pepper.
8 Serve sliced beef with eggplant. Drizzle with cooking juices. Top with dressing.- Source:
- New Idea
- Author:
- Stylist:
- Carolyn Fienberg
- Photographer:
- Benito Martin
