2017-08-21
Barbecued Steaks with Baba Ghanoush & Tomato Salad
larger imageMove mouse over the image to magnify

Barbecued Steaks with Baba Ghanoush & Tomato Salad

(0 rating - rate this recipe)
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!
<b>Prep:</b> 40 mins Prep: 40 mins
<b>Cook:</b> 20 mins + resting time Cook: 20 mins + resting time
Serves 4 Serves 4
Excellent source of iron Excellent source of iron
Low Sodium Low Sodium
email
Comment print

Ingredients

Beef

  • 4 x Quality Mark scotch fillet steaks
 

Baba ghanoush

  • 1 medium eggplant
  • 1 clove garlic, crushed
  • 2 tablespoons parsley, finely chopped
  • 2 tablespoons tahini
  • Pinch ground cumin
  • Juice of ½ lemon
  • 2 tablespoons oil
 

To serve

  • 200g punnet cherry tomatoes, halved
  • 1 cup mint leaves, roughly chopped
  • 1 tablespoon white wine vinegar
  • 3 tablespoons oil
  • 4 pita bread, grilled on the barbecue until hot
  • 1 head baby cos lettuce, leaves separated
  • Store-bought basil pesto 

Method

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.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 348g
Energy kJ (kcal) 2622 (626)
Protein (g) 36.3
Fat (g) 35.2
Saturated (g)
7.5
Carbohydrate (g) 40.5
Sugars (g)
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.

You may also like these recipes...

Barbecued lamb leg with corn salsa
Serves: 4
Prep: 6 mins
Cook: 40 mins
Suitable Cuts: Butterflied Leg of Lamb
Steak, Cheese & Onion Melts
Serves: 4
Prep: 20 mins
Cook: 10 mins
Suitable Cuts: Sirloin Steak, Rump Steak, Lamb Leg Steaks
Perfect Sauces for Steak
Serves: 6-8
Prep: 10 mins
Cook: 5 mins
Suitable Cuts: Rump, Eye Fillet, Sirloin, Scotch

Comments & Reviews

 

SIGN UP TO RECEIVE REGULAR RECIPE INSPIRATION DIRECT TO YOUR EMAIL

Name
Email*
 

BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE

0800 733 466

enquiries@beeflambnz.co.nz

facebook twitterpinterestinstagram