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recipe

Barbecued Steaks with Baba Ghanoush & Tomato Salad

  • Preparation Time: 40 mins
  • Serves: 4
  • Cooking Time: 20 mins
  • Ready Time: 60 mins
  • Cooking Method: Barbecue
  • Difficulty: easy

4 Beef Scotch Fillet Steaks

BABA GHANOUSH
1 eggplant
1 garlic clove
2 Tbsp finely chopped parsley
2 Tbsp tahini
A pinch of ground cumin
1-2 tablespoons lemon juice
2 Tbsp olive oil

TO SERVE
200g cherry tomatoes, halved
1 cup chopped mint leaves
1 Tbsp white wine vinegar
3 Tbsp olive oil
4 pita bread
lettuce
1/4 cup basil pesto
A few mint leaves to garnish

MAKE BABA GHANOUSH
Preheat barbecue grill.
Roast eggplant over barbecue grill or open flame, turning regularly, until it starts to collapse and the skin is quite black, about 15 minutes.
Set aside to cool.
Remove every bit of skin and discard, then very quickly rinse eggplant under cold water.
Press flesh with the back of a spoon or potato masher to remove excess liquid, or place in a colander to drain.
Chop flesh and place in a bowl with garlic, parsley, tahini and cumin and stir to combine.
Stir in lemon juice and oil.

COOK THE MEAT
Heat a barbecue until hot.
Rub beef steaks with a little oil, season and place on the barbecue with a space between each.
Barbecue for 3 minutes on each side for medium-rare steaks.
Remove steaks to a warm plate and cover loosely with foil and leave to rest for 5 minutes.
Season as required.

TO SERVE
In a bowl, combine tomatoes and mint.
Drizzle over vinegar and oil and season to taste.
Plate steaks with pita bread, baba ghanoush, cos lettuce leaves and tomato salad.
Top with a little basil pesto. Enjoy!

Recipe supplied by Recipes.co.nz

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