MLA Grilled Aussie beef ribeye steaks with smoky eggplant and pomegranate salad

  • Prep time 30Min
  • Cook time 20Min
  • Technique Grill
  • Meat Beef
  • Cut
  • 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!


For Aussie steak:

Four each Aussie grassfed beef ribeye steaks
1 tablespoon olive oil
Salt and pepper

For eggplant:

1 each eggplant, large
1 tablespoon caramelized balsamic vinegar
1 tablespoon lemon juice
1 pint halved grape tomatoes
1 each diced Lebanese  cucumber
1/4 cup leaves picked flat leaf parsley
1 each seeds removed pomegranate


Before cooking: Brush steaks with 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 tip if you don’t have a gas flame). Cook for 10 minutes, rotating as the skin chars and the eggplant softens. Remove to a tray and slice in half lengthways. Scoop flesh into a sieve set over a bowl and allow to drain for 20 minutes. 3. Preheat a barbecue or grill to very hot, season steak with salt and pepper and cook for 2-3 minutes per side for medium, then allow to rest.

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.

To serve:
Serve with remaining pomegranate seeds on top.

Chef Notes:

  • If you don't have a gas flame, you can roast your eggplant in the oven. Simply halve it lengthways, drizzle with oil and roast until very tender. 
  • To remove the pomegranate seeds, start by cutting the pomegranate in half. Then, gently break off pieces of pomegranate and ease the seeds out. 
  • Try roasting a whole scotch fillet and carve to serve. Brown the roast in a pan then transfer to the oven at 325°F / 160°C for 1 hour or until it reads 140°F-150°F / 60-65°C on a meat thermometer.

Dietary Substitutions

For Keto:

  • Replace caramelized balsamic vinegar with red wine vinegar sweetened with monkfruit sugar.
  • Remove pomegranate seeds.

For Paleo:

  • Recipe is paleo friendly.

For Whole30:

  • Replace caramelized balsamic vinegar with red wine vinegar and orange juice.