Barbecued Steaks with Baba Ghanoush & Tomato Salad
An ideal spring BBQ recipe. Cook an eggplant whole on barbecue and mash, add a few tasty ingredients such as tahini, garlic and parsley. Freshly made Baba Ghanoush is definitely worth the effort! 100 times better than shop-bought one! Serve with perfectly cooked fillet steaks and sweet cherry tomato salad. Toasted pita bread on side. Enjoy.
Ingredients:
Beef
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4 x Quality Mark scotch fillet steaks
Baba ghanoush
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1 medium eggplant
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1 clove garlic, crushed
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2 tablespoons parsley, finely chopped
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2 tablespoons tahini
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Pinch ground cumin
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Juice of 1/2 lemon
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2 tablespoons oil
To serve
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200g punnet cherry tomatoes, halved
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1 cup mint leaves, roughly chopped
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1 tablespoon white wine vinegar
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3 tablespoons oil
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4 pita bread, grilled on the barbecue until hot
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1 head baby cos lettuce, leaves separated
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Store-bought basil pesto
Method
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.
Beef
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.
