Whole sirloin with burnt aubergine, lemon, pomegranate molasses, parsley, and flat breads

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Whole sirloin with burnt aubergine, lemon, pomegranate molasses, parsley, and flat breads

Serves: 9 Time: Skill:
Recipe by Roz McIntosh
  • 1 whole Greenlea Butcher Sirloin fillet
  • salt and pepper
  • olive oil
  BURNT AUBERGINE:
  • 4 - 5 large aubergines
  • 2 garlic cloves (peeled and crushed)
  • zest of 1 lemon
  • 2 tbsp of juice
  • 5 tbsp olive oil
  • 2 tbsp Italian parsley (roughly chopped)
  • 1/2 tsp salt
  • 1 tbsp pomegranate molasses
  TO SERVE:
  • sliced red onion
  • fresh lettuce leaves
  • pomegranate seeds
  • 8 - 10 flat breads
To make the burnt aubergine mash: Heat a BBQ or grill to high heat. Place the aubergines directly on the grill and close the lid (if the BBQ has one). Cook on high heat for 30 minutes, turning from time to time, until the skin is blackened, and the flesh is soft inside. Remove from the heat and allow to cool. Once cool enough to handle, cut open and scoop out the soft flesh. Discard the skin. Place the aubergine into a large sieve or colander and mash to release any excess water. Allow to drain for 15 minutes. Then add the drained aubergine to a bowl and add the garlic, lemon, oil, 1/2 teaspoon salt and a generous grind of black pepper. Stir and allow to marinate for an hour at room temperature. To cook the sirloin steak: Preheat the oven to 200ºC. Remove the steak from the refrigerator and allow it to come to room temperature. Score the skin lightly on the fat side. Rub the meat with a little olive oil and season with salt and pepper. Heat a grill/BBQ or large frying pan on high and sear on all sides. Transfer to the oven. Cook the meat 15 minutes for rare (55ºc inside), 20 minutes (60ºC inside) for medium rare, 25 minutes (70ºC inside) for medium, 30 minutes (70ºC or above) for well done. Remove the meat from the oven, cover with tin foil and a tea towel, and allow to rest for at least 20 minutes. We recommend trimming off the layer of fat before carving into thin slices. Serve on top of the aubergine mash, with a sprinkle of fresh parsley, zest of one lemon and a drizzle of pomegranate molasses.
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