The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Seared steak with ezme yoghurt & chargrilled veg
Middle Eastern marinated steak served with a side of fresh garden salad. Chargrilled vegetables and almond yoghurt flavoured with tomatoes, peppers tangy pomegranate molasses and a touch of chilli heat with mint and parsley.
Ready in 20
High protein
New
Serving size
Ingredients
- 1 onion
- 2 Middle Eastern-style bavette steaks (British beef (96%), yeast extract, cornflour, paprika, tomato powder, salt, garlic powder, ginger, coriander, honey powder, cayenne pepper, maize maltodextrin, cumin, cinnamon, potato maltodextrin, black pepper, cloves, colour paprika extract, sunflower oil.)
- 1 romano pepper
- 60g spinach, watercress, beet leaves, carrots
- 10g flaked almonds (Nuts)
- 1 courgette
- 1 tbsp Belazu ezme paste (Sunflower oil, Grilled Peppers, Rehidrated Sun-dried tomato (Contains salt), Pomegranate Molasses, Tomato paste, Lemon juice, Salt, Garlic puree, Green chilli peppers (contains salt and traces of preservatives: acetic acid, sodium metabisulphite) sulphites max 100ppm, Grape vinegar (Sulphites max 30ppm), Dried onions, Sumac, Red Pepper Flakes, Dried Parsley, Dried Mint, Black pepper)
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
Nutritional Information
Calories: 472
Protein: 40g
Carbs: 12g
Fat: 30g
Ingredients
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 Middle-Eastern style bavette steak (British beef (96%), yeast extract, cornflour, paprika, tomato powder, salt, garlic powder, ginger, coriander, honey powder, cayenne pepper, maize maltodextrin, cumin, cinnamon, potato maltodextrin, black pepper, cloves, colour paprika extract, sunflower oil.)
- 1 tbsp Belazu ezme paste (use half) (Sunflower oil, Grilled Peppers, Rehidrated Sun-dried tomato (Contains salt), Pomegranate Molasses, Tomato paste, Lemon juice, Salt, Garlic puree, Green chilli peppers (contains salt and traces of preservatives: acetic acid, sodium metabisulphite) sulphites max 100ppm, Grape vinegar (Sulphites max 30ppm), Dried onions, Sumac, Red Pepper Flakes, Dried Parsley, Dried Mint, Black pepper)
- 10g flaked almonds (use half) (Nuts)
- 0g spinach, watercress, beet leaves, carrots
- 1 courgette (use half)
- 1 onion (use half)
- 1 romano pepper (use half)
Nutritional Information
Calories: 472
Protein: 40g
Carbs: 12g
Fat: 30g
Seared steak with ezme yoghurt & chargrilled veg
Middle Eastern marinated steak served with a side of fresh garden salad. Chargrilled vegetables and almond yoghurt flavoured with tomatoes, peppers tangy pomegranate molasses and a touch of chilli heat with mint and parsley.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Slice the courgette on an angle. Slice the pepper in half, then cut into wide strips. Cut the onion into wedges (leaving the root slightly intact). Place in a bowl and toss with 2 tsp oil, sea salt and black pepper.
- Heat a large griddle pan (or frying pan) on a medium-low heat. Add the vegetables to the pan and cook for 10-15 mins, turning occasionally, until soft and cooked through.
- Meanwhile, heat a frying pan with 1 tsp oil on a medium heat. Season the steaks on both sides with sea salt and place in the pan. Cook until golden brown, 3 mins each side for medium rare or 5-6 mins each side for well done. When done, transfer the steaks to a plate and leave to rest for a few mins.
- Make the ezme yoghurt. In a bowl, mix the ezme with the yoghurt and lightly season with sea salt and black pepper.
- Thinly slice the steaks and serve with the salad leaves, chargrilled veg and ezme yoghurt. Sprinkle over the flaked almonds.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.