Recipes & Tips

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.


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


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.
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