3 delicious and healthy sides to accompany your halal steak
For a special dinner or just a random Wednesday night, there's nothing better than a halal steak. But while your halal steak might be the main attraction, you can't live on steak alone. With that in mind, try these 3 delicious and healthy sides that will complement that perfectly browned and charred T-bone, rib-eye, or Sirloin.
Easy Grilled Sweet Potatoes
What you need:
For the sweet potatoes:
3 large sweet potatoes, scrubbed and dried
3 tablespoons vegetable or olive oil, plus more for the grill grates
Rock Salt
For the spicy honey-lime dressing:
2 tablespoons honey
1 1/2 teaspoons vegetable or olive oil
1 1/2 teaspoons sambal oelek chilli paste
1 1/2 teaspoons freshly squeezed lime juice
A pinch of rock salt
2 tablespoons coarsely chopped fresh coriander leaves
How to make it:
Grill the sweet potatoes: Pre-Heat oven on medium - about 175°C. While the oven is heating, cut the sweet potatoes crosswise on a slight diagonal into 1/2-inch-thick slices. Place in a large bowl, drizzle with the oil, season with salt, and toss to combine.
Line some baking paper on the oven grill tray and Place the sweet potato slices in a single layer. Cover and cook until they start to brown, about 10 minutes. Flip the sweet potatoes, cover, and cook until the sweet potatoes are tender, about 5 minutes more. Meanwhile, make the dressing if using.
Make the dressing: Place the honey, oil, sambal, lime juice, and salt in a large bowl and whisk to combine. When the sweet potatoes are ready, transfer to the bowl with the dressing and toss to combine. Transfer to a serving platter, top with the coriander leaves, and serve.
Baked Eggplant Fries
What You Need:
For the eggplant fries:
1 cup fine breadcrumbs
1/2 cup grated Parmesan cheese
1 large egg white
1 medium eggplant
1/2 teaspoon rock salt
Cooking spray
For the yogurt dip:
1 cup Greek yogurt
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
Freshly ground black pepper
How to make it:
Arrange a rack in the middle of the oven and heat to 200°C. Line a rimmed baking tray with parchment paper and coat with cooking spray.
Prepare the breading station. Combine the breadcrumbs and Parmesan in a gallon-sized resealable bag. Whisk the egg white until foamy in a small bowl; set aside.
Cut the eggplant into fries. Slice the stem off the eggplant. Leave the eggplant unpeeled. Cut the eggplant into wide sticks: first cut the eggplant crosswise into 1-inch-thick rounds, then cut the rounds into 1-inch wide sticks.
Season. Place the eggplant in a large bowl, sprinkle with the salt, and toss to combine.
Coat the eggplant fries in egg white. Dip 1 eggplant fry into the egg white and turn to coat. Place in to a ziplock bag with the breadcrumb mixture and repeat with the remaining fries.
Seal the bag and shake to evenly coat the eggplant fries with the breadcrumbs and cheese.
Remove the eggplant fries from the bag, gently shaking off excess crumbs, and place in a single layer on the prepared baking sheet. Spray with another coat of cooking spray. Roast, flipping the fries every 5 minutes, until golden-brown and crisp, about 15 minutes total.
While the eggplant fries are roasting, place the yogurt, garlic powder, dried parsley, dried thyme, salt, and pepper in a small bowl and whisk to combine. Serve the yogurt dip with the warm eggplant fries.
Cheesy Grilled Parmesan Broccoli
What you need:
2 tablespoons freshly squeezed lemon juice (from about 1/2 medium lemon)
2 tablespoons olive oil
1/2 teaspoon rock salt
1 medium broccoli crown, cut into large 2-inch-wide florets
2/3 cup grated Parmesan cheese
1/4 teaspoon red pepper flakes
Finely grated zest of 1 medium lemon
How to make it:
Whisk the lemon juice, oil, and salt together in a large bowl. Add the broccoli and toss to combine. Set aside at least 20 minutes, tossing occasionally. Meanwhile, heat your oven to medium heat (175°C).
Drain the broccoli through a colander, then return the broccoli to the bowl (no need to wash). Sprinkle with the cheese and red pepper flakes if using and toss until the broccoli is thoroughly coated.
Using tongs, place the broccoli on oven baking tray in a single layer, leaving at least 1/2-inch space between pieces. Cover the grill and cook, flipping the broccoli every 2 1/2 minutes, until crisp-tender, about 10 minutes total.
Transfer to a serving bowl, sprinkle with the zest, and toss to combine. Serve warm or at room temperature.
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