1 x pack Rose Veal Flank Steaks, approx 1kg
1 x eggplant, skinned, diced
1 x red onion, sliced and diced
1 x yellow & red pepper, roasted, peeled and diced
1 x tablespoon fennel seeds
2 x cloves garlic, finely chopped
1 x tablespoon Leggos tomato paste
½ x lemon
Butter
Olive oil
Verjuice
¼ cup cream
Salt
Pepper

Preheat oven to 160 degrees celcius.

Cut each flank steak in half, pat dry and season with salt and pepper.

Heat griddle or oven resistant pan and add a tablespoon of butter and olive oil. Add eggplant, sautee, then add the red onion and sweat down.

Toast the fennel seeds separately until they start to release their aroma (toasted, but not browned) and add to the pan with the eggplant, onion, followed by the garlic, peppers, tomato paste and finish with a squeeze of fresh lemon juice. Cook on low heat until the vegetables have reduced and caramelized. Remove from pan and set aside.

Wipe out the pan, and add another tablespoon of butter and olive oil on a medium heat. Sear the steaks until golden brown (not barbecued!) for 3 to 4 minutes per side. (You may need to do this in batches to avoid stewing). Reduce the heat and return meat to the pan, and add ¼ cup of verjuice and let settle.

Place vegetables on top of the steaks, and cover loosely with foil (make two vents at either side) and bake for 15 minutes. Finally, add a splash of cream, approx 2 tablespoons and gently mix through.

Serve with green beans.