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Grilled beef scotch fillet with smoky eggplant and pomegranate salad
Grilled beef scotch fillet with smoky eggplant and pomegranate salad
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Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Experience Middle Eastern flavors with smoky eggplant and zesty pomegranate.
Ingredients:
  • 4 scotch fillet steaks, trimmed
  • 18.20 gm olive oil
  • 1 large eggplant
  • 1 punnet grape tomatoes, halved
  • 1 Lebanese cucumber, diced
  • 62.50 ml flat-leaf parsley, leaves picked
  • 21.00 gm lemon juice
  • 20.00 ml caramelised balsamic vinegar
  • 1 pomegranate, seeds removed
Instructions:
  • Coat the steak with oil and allow it to reach room temperature.
  • Make a few cuts in the eggplant and char it over a gas flame using tongs (see tip for alternative). Cook for 10 minutes, turning occasionally until the skin chars and the eggplant becomes tender. Transfer to a tray, cut in half lengthwise, and scoop out the flesh into a sieve set over a bowl. Allow to drain for 20 minutes.
  • Heat the grill until very hot. Season the steak with salt and pepper, then grill for 2-3 minutes on each side for a medium cook. Let it rest before serving.
  • Finely chop the drained eggplant until it's slightly mushy. Combine it in a bowl with balsamic vinegar and lemon juice, mixing well. Then gently fold in tomato, cucumber, parsley, and half of the pomegranate seeds. Season with salt and pepper. Sprinkle the remaining pomegranate seeds on top before serving.

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