Sizzling Steak with Aubergine and Cherry Tomatoes
I can't claim this recipe as one of my own as I actually saw it on Jamie Oliver's latest programme - Quick and Easy Food - but it was so easy and so delicious, I simply had to share it with you...
The flavours are very Mediterranean with heady garlic, sweet cherry tomatoes and fresh basil - a classic combination! The steak is best served on the rare side, ensuring it's well rested and using the resting juices as the sauce. The aubergines give the dish a bit of bulk and make this a satisfying and healthy dinner.
Sizzling Steak with Aubergine and Cherry Tomatoes
Serves 2
Prick the aubergines, then microwave in a covered bowl on high for 10 minutes, or until soft.
Meanwhile, pull the fat off the sirloin and place the fat in a large cold non-stick frying pan. Put on a medium-high heat to render as it heats up, moving it around to coat the pan. Rub the steak with a pinch of sea salt and black pepper. Peel and finely slice the garlic, and halve the tomatoes.
Sear the steak in the hot pan for 2 minutes on each side for medium, or to your liking, then remove to a plate to rest, discarding the piece of fat. Sprinkle the garlic straight into the pan. Discard the aubergine stalks, chop up the flesh and add to the pan with any tasty juices, then toss in the tomatoes for 2 minutes.
Tear in most of the basil leaves, stir in 1 tablespoon of red wine vinegar, taste and season to perfection, and plate up. Slice the steak, place on top, pick over the remaining basil, then drizzle with the resting juices.
The flavours are very Mediterranean with heady garlic, sweet cherry tomatoes and fresh basil - a classic combination! The steak is best served on the rare side, ensuring it's well rested and using the resting juices as the sauce. The aubergines give the dish a bit of bulk and make this a satisfying and healthy dinner.
Sizzling Steak with Aubergine and Cherry Tomatoes
Serves 2
2 large aubergines
300g rump or sirloin steak
2 cloves of garlic
300g cherry tomatoes
15g bunch of fresh basil
Prick the aubergines, then microwave in a covered bowl on high for 10 minutes, or until soft.
Meanwhile, pull the fat off the sirloin and place the fat in a large cold non-stick frying pan. Put on a medium-high heat to render as it heats up, moving it around to coat the pan. Rub the steak with a pinch of sea salt and black pepper. Peel and finely slice the garlic, and halve the tomatoes.
Sear the steak in the hot pan for 2 minutes on each side for medium, or to your liking, then remove to a plate to rest, discarding the piece of fat. Sprinkle the garlic straight into the pan. Discard the aubergine stalks, chop up the flesh and add to the pan with any tasty juices, then toss in the tomatoes for 2 minutes.
Tear in most of the basil leaves, stir in 1 tablespoon of red wine vinegar, taste and season to perfection, and plate up. Slice the steak, place on top, pick over the remaining basil, then drizzle with the resting juices.
Comments
Post a Comment