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Moussaka Steaks with Chips and Salad

Steak 'n' chips get a Mediterranean makeover with this super yum dinner! - by Kerrie Worner
  • 02 Nov 2018
Moussaka Steaks with Chips and Salad
Prep: 10 Minutes - Cook: 25 Minutes - Easy - Serves 4
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An Aussie classic - with a yummy Greek twist!

Ingredients

750g bag frozen straight-cut chips

4 x 200g beef porterhouse steaks

1/3 cup tomato pesto

180g tub chargrilled and marinated eggplant, drained

¾ cup grated pizza cheese

100g mixed salad leaves, washed

200g punnet grape tomatoes, halved

1 Lebanese cucumber, chopped

Bottled Greek salad dressing, to serve

Method

  1. Spread chips over a large oven tray. 

  2. Cook in a very hot oven (220C), turning halfway, for about 20 to 25 minutes, or until golden and crisp. Remove. 

  3. Meanwhile, season beef with salt and pepper.

  4. Heat an oiled, large, non-stick frying pan over a medium to high heat. Add beef. Cook, for about 3 minutes on each side, or until browned. Transfer to an oven tray. 

  5. Spread pesto evenly over steaks. Top with eggplant. Sprinkle with cheese. 

  6. Cook in a very hot oven (220C) for about 5 minutes, or until cheese is melted. Remove. 

  7. Toss salad leaves with tomatoes, cucumber and desired amount of dressing in a bowl. 

  8. Serve steaks with chips and salad. 

     

    TIP! Don’t over-cook beef in Step 4 or it will become tough. You can replace tomato pesto with tomato pasta sauce, if preferred. 

  • Dinner Tonight
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Kerrie Worner
Kerrie Worner is a contributor to New Idea Food.

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