MLA Grilled Aussie Beef Ribeye Steaks with Smoky Eggplant and Pomegranate Salad
- Prep time 30Min
- Cook time 20Min
- Technique Grill
- Meat Beef
- Cut Rib Eye
- Serves 4
No matter what your plans are for a healthier diet this year, chances are more veg and lean, sustainable protein were high on your list. When dinner looks like this, we can keep this going all year!
Ingredients
For Aussie Beef
- 4 Aussie grassfed ribeye steaks
- 1 tbsp olive oil
- Salt and pepper, to taste
For Eggplant Salad
- 1 large eggplant
- 1 tbsp caramelized balsamic vinegar
- 1 tbsp lemon juice
- 1 pint grape tomatoes, halved
- 1 Lebanese cucumber, diced
- ¼ cup flat-leaf parsley leaves
- Seeds from 1 pomegranate
- Salt and pepper, to taste
Method
Before cooking: Brush the steaks with olive oil and bring to room temperature.
To cook: Cut a few deep slits in the eggplant and place directly over a gas flame using tongs (see Chef Notes if you don't have a gas flame). Cook for about 10 minutes, turning occasionally as the skin chars and the eggplant softens.
Remove the eggplant to a tray and slice in half lengthwise. Scoop the flesh into a sieve set over a bowl and allow to drain for 20 minutes.
Preheat a barbecue or grill to very hot. Season the steaks with salt and pepper and cook for 2-3 minutes per side for medium, then allow to rest.
Finely chop the drained eggplant until slightly mushy. Transfer to a bowl with the balsamic vinegar and lemon juice and stir to combine. Gently fold in the tomatoes, cucumber, parsley, and half of the pomegranate seeds. Season with salt and pepper.
Finely chop the drained eggplant until it becomes slightly mushy, and then place in a bowl with balsamic vinegar and lemon juice, stirring until combined. Gently fold through tomato, cucumber, parsley and half the pomegranate seeds. Season with salt and pepper.
Serve the steaks with the eggplant salad, topped with the remaining pomegranate seeds.
Tips:
- If you don't have a gas flame, roast the eggplant instead. Halve it lengthwise, drizzle with oil, and roast until very tender.
- To remove the pomegranate seeds, cut the pomegranate in half, then gently break it into sections and ease the seeds out.
- For a larger gathering, try roasting a whole Aussie scotch fillet. Sear it in a pan, then roast at 325°F (160°C) for about 1 hour, or until it reaches 140-150°F (60-65°C) on a meat thermometer.
Dietary Substitutions
For Keto:
- Replace caramelized balsamic vinegar with red wine vinegar sweetened with monk fruit sugar.
- Remove pomegranate seeds.
For Paleo:
- Recipe is paleo friendly.
For Whole30:
- Replace caramelized balsamic vinegar with red wine vinegar and orange juice.
