Spiced steak with aubergine and orange
Spiced steak with aubergine and orangeSubscribe to Sainsbury's magazine
Serve up John Whaite's spiced steak recipe as part of a summer buffet or enjoy it as a tasty dinner for four
- 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
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
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.
Zaatar 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.
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.
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.
Heat another tablespoon of oil and fry the artichokes for 1 minute. Tip them onto the platter, too, then leave to cool.
Peel and slice the remaining oranges and halve the slices, then add them to the platter and sprinkle over the remaining zaatar.
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.