GRILLED STEAK WITH SPICED EGGPLANT & BETSITA’S CHIMICHURRI
SERVES 4 / PREPARATION 15 MINUTES PLUS MARINATING TIME / COOKING 15 MINUTES
3 cloves garlic a few sprigs of oregano 3 tablespoons olive oil 400g beef steak (I used tri tip) 2 teaspoons smoked paprika 1 teaspoon ground cumin 2 eggplants
2 tomatoes, roughly chopped 1 cup picked coriander leaves ¼ cup Betsita’s red chimichurri
Pound the garlic and oregano to a paste with a little salt, then add the olive oil. Rub half over the beef and set aside to marinate for up to 2 hours.
Add the smoked paprika and ground cumin to the remaining garlic oil. Cut the eggplant lengthwise into 5mm slices. Brush with the oil, then grill over a medium heat for a few minutes on each side, until tender. Put into a bowl with the tomatoes and half the coriander and toss together.
Grill the beef for 5-8 minutes on each side (depending on thickness of steak) and set aside to rest for at least 10 minutes before slicing. Serve with the aubergine and scatter over chimichurri and the remaining coriander.