MLA Grilled Aussie beef ribeye steaks with smoky eggplant and pomegranate salad
- Prep 0Min
- Cook 0Min
- Style Stew
- Meat Beef
- Cut
- Serves 4
Grilled Aussie beef scotch filet steaks with smoky eggplant and pomegranate salad
Ingredients
For Aussie steak:
1 tablespoon olive oil
Salt and pepper
For eggplant:
1 each eggplant, large
1 tablespoon caramelized balsamic vinegar
1 tablespoon lemon juice
1 pint halved grape tomatoes
1 each diced Lebanese cucumber
1/4 cup leaves picked flat leaf parsley
1 each seeds removed pomegranate
Preparation
Before cooking: Brush steaks with oil and bring to room temperature.
To cook: Cut a few deep slits in the eggplant and place directly over a gas flame using tongs (see tip if you don’t have a gas flame). Cook for 10 minutes, rotating as the skin chars and the eggplant softens. Remove to a tray and slice in half lengthways. Scoop flesh into a sieve set over a bowl and allow to drain for 20 minutes. 3. Preheat a barbecue or grill to very hot, season steak with salt and pepper and cook for 2-3 minutes per side for medium, then allow to rest.
Finely chop the drained eggplant until it becomes slightly mushy, and then place in a bowl with balsamic vinegar and lemon juice, stirring until combined. Gently fold through tomato, cucumber, parsley and half the pomegranate seeds. Season with salt and pepper.
To serve: Serve with remaining pomegranate seeds on top.
Chef Notes:
- If you don't have a gas flame, you can roast your eggplant in the oven. Simply halve it lengthways, drizzle with oil and roast until very tender.
- To remove the pomegranate seeds, start by cutting the pomegranate in half. Then, gently break off pieces of pomegranate and ease the seeds out.
- Try roasting a whole scotch fillet and carve to serve. Brown the roast in a pan then transfer to the oven at 325°F / 160°C for 1 hour or until it reads 140°F-150°F / 60-65°C on a meat thermometer.
