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Grilled Sirloin Steak with Gremolata and Aubergine Puree

The next time you plan to enjoy a juicy, lazy-aged steak, why not add some delicious extras to elevate your dish to a gourmet level?



Planning to have a meal and enjoy a juicy, lazy-aged steak? Here's how to add some delicious extras to elevate your dish to a gourmet level? Serve your grilled sirloin with roasted aubergines a sprinkle of punchy gremolata, and a glass of Spier’s 21 Gables Cabernet Sauvignon, for a feast of note. If you dress your whole, roasted aubergines with a drizzle of extra virgin olive, it results in marrow-like flesh with a deeply aromatic, exquisite taste that makes for a smooth, delicious puree – a great accompaniment for steak.







Sirloin steak grilled to perfection and accompanied by gremolata and roasted aubergine puree

(serves 4)


250g sirloin steak, per person

2 eggplants / aubergines, large

Bunch of Italian parsley, finely chopped

Clove of garlic, finely grated

Rind of a small lemon, finely grated

Extra virgin olive oil

Salt & pepper to taste

Choice of pan-fried greens for serving








1. Preheat oven to 230°C.

2. Use a fork to poke holes randomly across the aubergines and then put these on a wire rack on top placed on a baking tray lined with foil. Roast for approximately an hour and then leave to cool before peeling off the skins.

3. Transfer the tender aubergine flesh to a mixer or blender with a dash of extra virgin olive oil and season to taste. Blend to a smooth puree.

For the gremolata:

1. Combine parsley, garlic and lemon rind in a small bowl. Season to taste.

For the steak:

1. Brush the steaks all over with olive oil and season. Heat a griddle pan to smoking hot and grill on both sides of steak for around 7 minutes in total or until medium rare. Remove and leave them to rest for 4 minutes.

When serving, place warmed aubergine puree and top with steak and some pan-fried greens. Sprinkle with the gremolata and a drizzle of extra virgin olive oil, and serve at once.