The next time you plan to enjoy a juicy, lazy-aged steak, why not add some delicious extras to elevate your dish to a knock-out level?
Serve your grilled sirloin with roasted eggplant, a sprinkle of punchy gremolata, add a glass (or two) of Spier’s 21 Gables Cabernet Sauvignon, and you’ve got yourself a feast.
Dressing the roast eggplant with a drizzle of extra virgin olive oil infuses the marrow-like flesh with a deeply aromatic, exquisite taste that makes a great accompaniment for steak. Gremolata adds a citrusy, garlicky zing!
Grilled sirloin steak with roasted eggplant and gremolata
2 large eggplant
Extra virgin olive oil (for drizzling and frying)
salt & pepper
1 small bunch Italian parsley (finely chopped)
1 clove garlic (finely minced)
rind of one small lemon (finely grated)
250 g sirloin steak (per person)
your choice of pan-fried greens for serving – tender stem broccoli is 10/10 here
Preheat the oven to 230 °C. Use a fork to pierce the eggplant skin all over, to release steam as it cooks and to prevent the eggplant from exploding as it cooks.
Place the eggplants on a wire rack on top of a baking tray lined with foil, then roast for 1 hour.
Remove and leave to cool slightly, then peel carefully and discard the blackened skins.
Transfer the tender flesh to a blender or small processor, add a splash of olive oil and season with salt & pepper, then process to a smooth puree. Set aside.
For the gremolata:
Mix the chopped parsley, garlic and lemon rind in a small bowl and season with salt & pepper. Set aside.
For the steaks:
Brush the steaks on all sides with olive oil and season with salt & pepper.
Heat a griddle pan to smoking hot, then grill on both sides for about 7 minutes in total until medium rare (or adjust to your liking). Remove the steaks and let them rest for 3 minutes.
To serve, plate a generous dollop of warmed eggplant puree, top with the grilled steak and pan-fried greens, sprinkle with gremolata and a drizzle of extra virgin olive oil, and off to table you go!
About the wine:
Spier 21 Gables Cabernet Sauvignon provides an abundance of cassis and violets with concentrated aromas of cedar and pencil lead. A full-bodied wine with a concentrated structure and opulent finish.
For more information about the wine, please visit:
To enjoy this wine at a discount, join the Spier Wine Club, which offers discounts on wine, hotel accommodation, delicious farm fare, complimentary wine tastings and more. As a member, you’ll also get invites to special Wine Club member events. Read more about the benefits and how to apply on www.spier.co.za/shop.
Press release and photo by Scout PR.