Grilled beef and eggplant salad

AT A GLANCE

  • Serves 4 people

  • 2 sirloin steaks (250gm each)
  • 3 tsp vegetable oil
  • 4 Japanese eggplant (about 250gm), thickly sliced diagonally
  • 1 cup (loosely packed) each coriander leaves and mint leaves
  • 1 telegraph cucumber, coarsely chopped
  • 2 red shallots, thinly sliced
  • To serve: dried chilli flakes (optional), steamed jasmine rice and lime wedges
  •  
  • Hot and sour dressing
  • 1 garlic clove
  • 1 small red chilli (or to taste), coarsely chopped
  • Juice of 3 limes, or to taste
  • 60 ml (┬╝ cup) fish sauce, or to taste
01   Heat a char-grill pan (or barbecue) over high heat, brush steaks with 1┬átsp oil and eggplant with remaining oil. Char-grill steaks, turning occasionally, until cooked medium-rare (3-5 minutes), remove and set aside to rest (3-5 minutes). Char-grill eggplant until tender (3-5 minutes) and set aside.
02   For hot and sour dressing, pound garlic and a pinch of salt in a mortar and pestle to a paste, add chilli and pound to combine. Stir in lime juice and fish sauce, adjust seasoning to taste and set aside.
03   Trim excess fat from steaks, thinly slice and combine in a large bowl with herbs, cucumber, shallot, eggplant and hot and sour dressing. Toss to combine, scatter with chilli flakes and serve with steamed jasmine rice and lime wedges.
This recipe is from the January 2013 issue of Australian Gourmet Traveller.

Recipe:

LISA FEATHERBY

Photography:

DEAN WILMOT

Styling:

LISA FEATHERBY

View Full Site