Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.

grilled beef scotch fillet with smoky eggplant and pomegranate salad

www.taste.com.au
Your Recipes

Prep Time: 45 minutes

Cook Time: 15 minutes

Total: 60 minutes

Servings: 4

Cost: $2.78 /serving

Ingredients

Remove All · Remove Spices · Remove Staples

Export 9 ingredients for grocery delivery

Instructions

Helping creators monetize
Show ad-free recipes at the top of any site

Step 1

Brush steak with oil and bring to room temperature.

Step 2

Cut a few slits in the eggplant and place directly over a gas flame using tongs (see tip if you don't have a gas flame). Cook for 10 minutes, rotating every few minutes as the skin chars and the eggplant softens. Remove to a tray and slice in half lengthways. Scoop flesh into a sieve set over a bowl and allow to drain for 20 minutes.

Step 3

Preheat a barbecue of grill to very hot, season steak with salt and pepper and cook for 2-3 minutes per side for medium, then allow to rest.

Step 4

Finely chop the drained eggplant until it becomes slightly mushy and then place in a bowl with balsamic vinegar and lemon juice, stirringr until combined. Gently fold through tomato, cucumber, parsley and half the pomegranate seeds. Season with salt and pepper. Serve with remaining pomegranate seeds on top.

Top Similar Recipes from Across the Web