Chargrilled steak with roast aubergine & chilli

Great combination of flavours, the soy, chilli, honey & lemon dressing is also perfect with grilled chicken and good in all kinds of salads.

Serves 2

2 sirloin steaks

sea salt, black pepper, balsamic vinegar, olive oil

1/2 aubergine, sliced not too thinly

200g baby spinach, chopped

1 red chilli, sliced


3 tablespoons olive oil ,

2 shallots, chopped

2 cloves garlic, chopped

pinch of chilli flakes

2 tablespoons soy sauce

1 tablespoons honey

juice ½ lemon

Set oven 180c gas 4.

Place the steaks on a board, trim, if necessary, then season generously with salt, black pepper, a drizzle of olive oil & balsamic, allow to come to room temperature. Place the aubergine slices on a baking sheet without overlapping, season well and drizzle with oil and bake for about 20 minutes, meantime make the dressing, heat the olive oil and saute the shallots, garlic & chilli flakes for a minute or two, add the soy, honey and lemon, mix well and taste for seasoning, set aside. When the aubergines are just about soft, remove from the oven, place the chopped spinach and red chilli on top, drizzle a spoonful of the dressing over the spinach & aubergine, return to the oven and cook for another 5/6 minutes. Heat a grill pan and cook the steaks to your liking, serve with the aubergine & spinach and remaining dressing on the side. Jasmine rice is very good with the steaks or some potato wedges baked in the oven with the aubergine.