Great combination, delicious grilled steak with smoky aubergine puree.
2x 150g dry- aged sirloin steaks
seasoning, sea salt, black pepper, olive oil, pinch cayenne & smoked paprika
Baba ghanoush
1 aubergine
1 tablespoon tahini
2 cloves garlic, chopped
1 tablespoon olive oil
juice of ½ lemon
sea salt and black pepper
1 tablespoon pomegranate seeds
Start by seasoning the steaks well and set aside.
Next prepare the baba ghanoush, place the aubergine on a grill pan or directly over a flame until
it’s charred all over and soft, turn ever few minutes, it will take a bit of time, 15 minutes approx.
It’s important to give the full smokey flavour. Remove from the heat, cool, remove the skin, and
roughly chop the flesh into a bowl. Stir in the tahini, garlic, oil, lemon juice and seasoning. mix well.
Mix in half the pomegranate seeds, Spoon into a serving dish and sprinkle the remaining seeds on top.
Cook the steaks to your liking and serve with a spoonful of the baba ghanoush, some flatbreads would
be perfect to complete the dish or a bowl of sauté potatoes.
This recipe is edited from The Georgina O’Sullivan cookbook, to order a copy 15e inc. P&P email,
georginaosullivan@gmail.com
