This super simple Moroccan-spiced dish is full of fresh, seasonal vegetables – ideal when you want something light and nutritious.
In a medium bowl, mix together 1 tbsp oil with the 4tsp ras el hanout spice mix. Rub the steaks in the marinade, turning to thoroughly coat, then set aside.
In a large bowl, add the aubergine, peppers and 1tbsp oil. Toss to coat well. Heat a griddle pan over a high heat and cook the aubergine and peppers in batches for 1-2 minutes on each side until charred.
Return to the mixing bowl and add the tomatoes, feta and 2tbsp mint. Season well and drizzle with the remaining oil. Toss to combine.
Set the griddle pan over a medium to high heat and cook the steaks for 2-2 1/2 minutes on each side for a medium-rare steak. Add another minute for a medium to well-done steak. Loosely cover the steaks with foil and leave to rest for 5 minutes. Turn the steaks 180 degrees halfway through cooking to create criss-cross grill marks.
Mix the yogurt and remaining mint together and transfer to a small glass. Serve the steaks with the aubergine salad and the minty yogurt on the side. Garnish with a few sprigs of mint.
Ras el hanout (Moroccan spice mix) may only be available in limited stores.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.