Prep 40 minutes • Cook 20 minutes + resting time • Serves 4
4 New Zealand Springvale Grass Fed Boneless Ribeye Steaks
1 medium eggplant
1 clove garlic, crushed
2 tablespoons parsley, finely chopped
2 tablespoons tahini
a pinch of ground cumin
juice of ½ lemon
2 tablespoons oil
1 cup cherry tomatoes, halved
1 cup mint leaves, roughly chopped
1 tablespoon white wine vinegar
3 tablespoons oil
4 pita bread, grilled on the barbecue until hot
1 head baby romaine lettuce, leaves separated
Store-bought basil pesto
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.
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.
In a bowl, combine tomatoes and mint. Drizzle over vinegar and oil and season to taste. Plate steaks with pita bread, baba ghanoush, lettuce leaves and tomato salad. Top with a little basil pesto.