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Sumac Steaks with Carrot and Avocado Salad

Make a delectably unforgettable dinner with this Sumac Steaks with Carrot and Avocado Salad recipe! Feel the rich fusion of flavors melt in your taste buds. 

Serves: 4


  • 4 x 180g beef eye fillet steaks
  • 1/4 cup (60ml) olive oil
  • 1 tablespoon Sumac spice, 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



      1. 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.
      2. Meanwhile, to make the dressing, combine the ginger, garlic, yoghurt and remaining 2 tbs oil in a bowl. Season.
      3. Combine remaining salad ingredients in a bowl. Serve with the steak, drizzled with dressing and sprinkled with extra sumac.


      Click here to buy Sumac spice blend and other herbs and spices


      Source: Taste


      Photo Credit to: Jeremy Simons


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