NUTRITION

SERVINGS

INGREDIENTS

6 oz Top sirloin steak

1 medium Eggplant

1 tbsp Tahini

1 tbsp Lemon juice

1 clove Garlic

0.5 tbsp Extra virgin olive oil

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Preheat your grill or a heavy cast-iron grill pan over medium-high heat.

• 2

  Prick the eggplant several times with a fork and place it directly on the grill grates, turning occasionally until the skin is charred and the flesh is completely soft, about 15-20 minutes.

• 3

  Remove the eggplant from the heat, let it cool slightly, then slice open and scoop the soft flesh into a bowl, discarding the charred skin.

• 4

  Mash the eggplant flesh with a fork or pulse in a food processor with the tahini, lemon juice, minced garlic, cumin, and half of the sea salt until creamy.

• 5

  Brush the top sirloin steak with half of the olive oil and season both sides with the remaining sea salt and black pepper.

• 6

  Grill the steak for 4-5 minutes per side for medium-rare, or until it reaches your preferred level of doneness.

• 7

  Remove the steak from the grill and let it rest on a cutting board for 5 minutes to lock in the juices.

• 8

  Spread the baba ghanoush onto a plate, slice the steak against the grain, and lay the strips over the eggplant puree.

• 9

  Drizzle with the remaining olive oil and garnish with freshly chopped parsley before serving.