Sirloin steak with roast aubergine salad

Arthur Potts Dawson shows how to cook the perfect steak, and serves it with the Mediterranea flavours of roast aubergine and tomato.
By Arthur Potts Dawson
Sirloin steak with roast aubergine salad
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 40 minutes
  • Effort: easy

Ingredients

  • 4 x 180-200g sirloin steaks
  • light olive oil

For the aubergine salad

  • 2 large aubergines
  • salt and black pepper
  • light olive oil
  • 1 clove garlic, thinly sliced
  • 1 dried chilli, crushed
  • 2 kg fresh plum tomatoes, skinned and chopped
  • 1 tsp pickled marjoram leaves
  • 50 g toasted pumpkin seeds
  • extra virgin olive oil

Method

1. Preheat the oven to 200C/fan forced 180C/gas 6. Take the steak out of the fridge 1 hour before cooking.

2. Cut the top and tail off the aubergines, and cut in half lengthways. Score the cut surfaces in a criss-cross design and lightly salt. Place in a colander.

3. In a large and wide, thick-bottomed saucepan, heat enough light olive oil to cover the base of the pan. Add the garlic and crushed chilli and fry until golden brown. Add the tomatoes and cook gently for 40 minutes to create a tomato paste.

4. Quickly wash the salt off the aubergines and pat dry, then arrange the halves on a baking tray. Drizzle with light olive oil and season. Sprinkle over the marjoram and roast in the preheated oven until golden brown, about 25-30 minutes. Remove and cool.

5. Seaon the steak liberally with salt and pepper, then place in a very hot pan without any oil. For medium rare (the nation's favourite) cook for 4 minutes and turn over, then cook for a further 4 minutes. Remove the steaks from the pan, and rest in a warm place for 3-4 minutes while you prepare the salad.

6. Spoon a little of the tomato paste over the top of the aubergine, and top with the marjoram and toasted pumpkin seeds. Drizzle with a little extra virgin olive oil and serve with the steak.

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