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Barbecued Steaks with Baba Ghanoush & Tomato Salad
The perfect recipe for a BBQ with friends and family. Simply cook the steaks, prep all the elements and allow everyone to assemble themselves. Wait until you try the smoky Baba Ghanoush... a definite winner!
Prep: 40 mins
Cook: 20 mins + resting time
Serves 4
Excellent source of iron
Low Sodium
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IngredientsBeef
Baba ghanoush
To serve
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Method |
Nutrition Information Per Serving
Serving size: 348g| Energy kJ (kcal) | 2622 (626) |
| Protein (g) | 36.3 |
| Fat (g) | 35.2 |
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Saturated (g)
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7.5 |
| Carbohydrate (g) | 40.5 |
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Sugars (g)
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2.7 |
| Sodium (mg) | 356 |
| Iron (mg) | 4.7 |
| Zinc (mg) | 8.4 |
| Vitamin B12 (ug) | 16.6 |
| Vitamin D (ug) | 0.5 |
| Selenium (ug) | 9.2 |
This dish provides an excellent source of vitamin B12 which contributes to increased energy levels.
- Scotch fillet steaks vary in size, so choose 4 of a similar size with a thickness of about 2.5cm.
- Did you know lean beef and lamb contains omega 3 contributing to heart health, particularly important for those who don't eat much fish.
- Tahini is a thick creamy paste of ground sesame seeds, most commonly used in hummus. You can buy tahini in your supermarket.
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Prep:
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Baba ghanoush
Preheat barbecue grill. Roast eggplant over barbecue grill or open flame, turning regularly, until it starts to collapse and the skin is quite black, about 15 minutes. Set aside to cool. Remove every bit of skin and discard, then very quickly rinse eggplant under cold water. Press flesh with the back of a spoon or potato masher to remove excess liquid, or place in a colander to drain. Chop flesh and place in a bowl with garlic, parsley, tahini and cumin and stir to combine. Stir in lemon juice and oil.Beef
Heat a barbecue until hot. Rub beef steaks with a little oil, season and place on the barbecue with a space between each. Barbecue for 3 minutes on each side for medium-rare steaks. Remove steaks to a warm plate and cover loosely with foil and leave to rest for 5 minutes. Season as required.To serve
In a bowl, combine tomatoes and mint. Drizzle over vinegar and oil and season to taste. Plate steaks with pita bread, baba ghanoush, cos lettuce leaves and tomato salad. Top with a little basil pesto.