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

Ingredients:

• 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

Instructions:

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