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MLA Grilled Aussie Beef Ribeye Steaks With Smoky Eggplant and Pomegranate Salad
- Prep time 30Min
- Cook time 20Min
- Technique Grill
- Meat Beef
- Cut Striploin
- Serves 4
Juicy Aussie ribeye steaks grilled to perfection, served with smoky eggplant and pomegranate salad.
Ingredients
For Aussie steak:
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Four each Aussie grassfed beef ribeye steaks
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1 tablespoon olive oil
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Salt and pepper
For eggplant:
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1 each eggplant, large
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1 tablespoon caramelized balsamic vinegar
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1 tablespoon lemon juice
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1 pint halved grape tomatoes
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1 each diced Lebanese cucumber
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1/4 cup leaves picked flat leaf parsley
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1 each seeds removed pomegranate
Chef Notes:
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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.
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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 160°C for 1 hour or until it reads 60-65°C on a meat thermometer.
Method
Before cooking: Brush steaks with oil and bring to room temperature.
To cook:
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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.
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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.
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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.
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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.
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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.
Dietary Substitutions
For Keto:
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Replace caramelized balsamic vinegar with red wine vinegar sweetened with monkfruit sugar.
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Remove pomegranate seeds.
For Paleo:
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Recipe is paleo friendly.
For Whole30:
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Replace caramelized balsamic vinegar with red wine vinegar and orange juice.
