ingredients:
4 x 180g beef eye fillet steaks 1/4 cup (60ml) olive oil
1 tablespoon sumac, plus extra to sprinkle 1 tablespoon grated ginger
1 garlic clove, crushed
1/3 cup (95g) thick Greek-style yoghurt 2 large carrots, grated
1/4 cup (40g) sultanas
1/2 cup (80g) pine nuts, toasted 1 large avocado, sliced
1/2 bunch coriander, leaves picked 1/2 bunch mint, leaves picked
methods:
Preheat a barbecue or chargrill pan to high. Brush steaks with 1 tbs oil and sprinkle over the sumac. Season, then cook for 3-4 minutes each side for medium-rare or until cooked to your liking. Set aside to rest, loosely covered with foil, for 5 minutes.
Meanwhile, to make the dressing, combine the ginger, garlic, yoghurt and remaining 2 tbs oil in a bowl. Season.
Combine remaining salad ingredients in a bowl. Serve with the steak, drizzled with dressing and sprinkled with extra sumac.
