Barbecued Grass-fed Steaks with Baba Ghanoush Recipe
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Delight friends and family at your next BBQ with this delicious recipe from Kathy Paterson, which features tender New Zealand grass-fed ribeye steak and smoky baba ghanoush topped with a bright, colorful tomato and mint salad.
Ingredients:
For the Steak:
- 4 New Zealand grass-fed ribeye steaks (Tip: Look for the Taste Pure Nature logo)
- Olive Oil
- Salt, to taste
- Pepper, to taste
For the Baba Ghanoush:
- 1 eggplant
- 1 garlic clove, crushed
- 2 tablespoons finely chopped parsley
- 2 tablespoons tahini
- 1 pinch of ground cumin
- 1-2 tablespoons lemon juice
- 2 tablespoons olive oil
For the Tomato Salad:
- 1 1/2 cups cherry tomatoes, halved
- 1 cup chopped mint leaves
- 1 tablespoon white wine vinegar
- 3 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
To Serve:
- 4 pita bread
- 1 head Romaine lettuce
- 1/4 cup basil pesto
- Mint leaves, to garnish
Directions:
For the Baba Ghanoush:
- 1. Preheat grill until hot.
- 2. Roast eggplant on the grill, turning regularly, for about 15 minutes or until it starts to collapse and skin is charred. Set aside to cool.
- 3. Once cool, remove skin and discard, then quickly rinse eggplant under cold water.
- 4. Using the back of a spoon or potato masher, press flesh of the eggplant to remove any excess liquid (or place in a colander to drain). Once drained, chop eggplant.
- 5. In a large mixing bowl, add chopped eggplant, garlic, parsley, tahini and cumin. Stir to combine.
- 6. Add lemon juice and olive oil. Stir to combine and set aside.
For the Steaks:
- 7. While the eggplant cools, rub steaks with olive oil on both sides and season with salt and pepper.
- 8. Place seasoned steaks on hot grill and cook until they reach your desired level of doneness (about 3 minutes per side for medium-rare).
- 9. Remove steaks from grill, cover loosely with foil and rest for at least 5 minutes before slicing into strips.
For the Tomato Salad:
- 10. In a mixing bowl, combine tomatoes and chopped mint leaves and drizzle with vinegar and oil. Season with salt and pepper, to taste.
To Assemble and Serve:
- 11. Plate the pita bread and spread a dollop of baba ghanoush on top. Place 2-3 romaine lettuce leaves on top of the baba ghanoush and top with sliced steak and tomato salad.
- 12. Top steaks with basil pesto, and additional mint leaves, if desired. Serve immediately.