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
YOU WILL NEED:
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.