Sliced steak with Middle Eastern millet

30 Min
4 People
Rating starstarstarstarstar
Bolar blade steak sliced and served with a medley of roast vegetables tossed with lemon millet. Finished with a mint yoghurt sauce.
1. Set oven to 200ºC.
 Place millet in a saucepan and cover with water. Bring to the boil and simmer for 20-25 minutes, or until tender. Drain and rinse.

2. Wedge tomatoes. Slice courgettes and capsicum. Toss on lined oven tray with 1 tbsp oil, salt and pepper. Roast in oven for 20 minutes.

3. Rub steaks with 2 tsp cumin, 1 tbsp oil and season with salt and pepper. Heat a large pan over high heat. Cook steaks for 5-6 minutes on each side, or to your liking (cooking times vary with thickness of steaks). Set aside on a plate to rest.

4. Finely slice mint and stir through yoghurt.

5. Toss roasted vegetables, millet and lemon juice together. Season to taste with salt and pepper.

6. Slice steaks, serve with millet, vegetables and a dollop of mint yoghurt.

Strain resting juices from steak into millet.
millet 1 packet (150g)

tomatoes 2
courgettes 3
yellow capsicum 1

bolar blade steak 800g

mint 1/3 bunch
natural yoghurt 3/4 cup
lemon 1/2

From your pantry:
oil (for cooking), salt, pepper, ground cumin