Orange and Za’atar Steak with Eggplant
Orange and Za’atar Steak with Eggplant



  • 3 oranges
  • 4 tbsp za’atar
  • 6 tbsp olive oil
  • 4 x 225g ribeye steaks
  • 400g tin of artichoke hearts, drained
  • 2 eggplants
  • Flat leaf parsley
  • Make the marinade by mixing the zest and juice of 1 orange with 2 tbsp of oil and half the za’atar. Add the steaks and turn to coat, then leave to marinate for 2 hours. When ready, discard the marinade and season the steaks. Fry for 4 mins on each side, then leave to rest.
  • Dice the eggplants into 2.5cm pieces and halve the artichokes. Toss the eggplants in 2 tbsp of oil and some salt. Fry the eggplant pieces for 10 mins to soften, then tip onto a serving platter. Fry the artichokes in a little more oil for 1 min and add to the eggplants.
  • Peel and slice the remaining orange and add to the platter with a sprinkle of za’atar. Slice the steaks into thin strips and set on top of the eggplant and artichokes. Pour over any resting juices and scatter with parsley to serve.
20 mins
4 serving

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