Sex Up Sirloin Steak With Spier, Sauce and Stuff

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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?

Grilled Sirloin Steak gremolata roast eggplant Sonia Cabano blog eatdrinkcapetown
Grilled Sirloin Steak with gremolata and roast eggplant

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

(serves 4)


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

Press release and photo by Scout PR.

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Celebrating life with food, wine, friends & happiness! Writer, cook and blogger. Author of four cookbooks. Passionately South African, proudly Capetonian.