Spiced steak with aubergine and orange
Prep time: 20 minsTotal time: 
Spiced steak with aubergine and orange
Prep time: 20 minsTotal time: 
John Whaite
John Whaite is a British food writer, television presenter and cookery school owner. He won series three of The Great British Bake Off and has released several cookbooks.
John Whaite
John Whaite is a British food writer, television presenter and cookery school owner. He won series three of The Great British Bake Off and has released several cookbooks.
Ingredients
- 3 oranges
- 4 tbsp zaatar spice blend (see tip, below)
- about 6 tbsp olive or rapeseed oil
- 4 x ribeye steaks, each about 225g
- 2 aubergines
- 1 x 400g tin artichoke hearts, drained
- a few flat-leaf parsley sprigs
Step by step
Prepare to the end of step 5 about 3-4 hours ahead; slice the steak and add to the salad up to an hour before you serve it
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To make the marinade, combine the grated zest and juice of one of the oranges with half of the zaatar and 2 tablespoons of the oil in a shallow dish. Add the steaks to the dish and turn them in the marinade a few times. Cover and leave to marinate at room temperature for 1-2 hours.
TipZaatar is a Middle Eastern mix, usually made with thyme, oregano, cumin and sesame seeds. Find it in the herbs and spices aisle; or you can use other herbs and spices of your choice.
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Discard the marinade and season the steaks, then heat half a tablespoon of oil in each of 2 frying pans and fry 2 steaks in each pan for 8 minutes, turning them halfway. Then wrap the steaks in foil and allow to cool.
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Dice the aubergine into 2.5cm chunks and halve the artichoke hearts. Toss the aubergines in 2 tablespoons of oil and a good pinch of salt and pepper. Wipe out one of the frying pans then place over a high heat and, once hot, add the aubergine and stir-fry for about 10 minutes, until softened and slightly coloured – add a little more oil if needed. Tip onto a serving platter.
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Heat another tablespoon of oil and fry the artichokes for 1 minute. Tip them onto the platter, too, then leave to cool.
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Peel and slice the remaining oranges and halve the slices, then add them to the platter and sprinkle over the remaining zaatar.
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Slice the steaks into thin strips – do this against the grain of the meat to ensure you get tender pieces – and set on top of the aubergine and artichoke salad. Pour any juices from the foil over the top and serve, scattered with parsley.
Recipe adapted from Perfect Plates in 5 Ingredients by John Whaite.
