Grilled Beef Steak with Baba Ghanoush

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Beef Steak with Baba Ghanoush

YOUR SOLIN GENERATED RECIPE

Grilled Beef Steak with Baba Ghanoush

Tender sirloin steak grilled to perfection and served over a smoky, creamy baba ghanoush base with a bright cucumber and tomato salad.

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NUTRITION

457kcal
Protein
45.6g
Fat
17.4g
Carbs
36.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Sirloin steak

1 medium Eggplant

0.5 tbsp Tahini

1 tbsp Lemon juice

1 clove Garlic

0.25 tsp Olive oil

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cucumber

0.5 cup Tomato

1 tbsp Fresh parsley

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and preheat your oven to 400°F.

  • 2

    Prick the eggplant several times with a fork and roast it whole on a baking sheet for 35 minutes until the skin is charred and the flesh is very soft.

  • 3

    Once the eggplant is cool enough to handle, scoop out the soft flesh into a bowl and discard the skin.

  • 4

    Mash the eggplant flesh with tahini, lemon juice, minced garlic, ground cumin, and a pinch of the sea salt until it reaches a smoky and creamy consistency.

  • 5

    Rub the sirloin steak with olive oil and season both sides evenly with the remaining sea salt and black pepper.

  • 6

    Grill the steak for approximately 4 to 5 minutes per side for a medium-rare finish, then transfer to a board to rest for 5 minutes.

  • 7

    While the steak rests, toss the diced cucumber and tomato with the chopped fresh parsley in a small bowl.

  • 8

    Spread the baba ghanoush onto a plate, slice the steak against the grain, and arrange the beef over the eggplant dip, finishing with the fresh salad on top.

Grilled Beef Steak with Baba Ghanoush

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Beef Steak with Baba Ghanoush

YOUR SOLIN GENERATED RECIPE

Grilled Beef Steak with Baba Ghanoush

Tender sirloin steak grilled to perfection and served over a smoky, creamy baba ghanoush base with a bright cucumber and tomato salad.

NUTRITION

457kcal
Protein
45.6g
Fat
17.4g
Carbs
36.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Sirloin steak

1 medium Eggplant

0.5 tbsp Tahini

1 tbsp Lemon juice

1 clove Garlic

0.25 tsp Olive oil

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cucumber

0.5 cup Tomato

1 tbsp Fresh parsley

PREPARATION

  • 1

    Preheat your grill to medium-high heat and preheat your oven to 400°F.

  • 2

    Prick the eggplant several times with a fork and roast it whole on a baking sheet for 35 minutes until the skin is charred and the flesh is very soft.

  • 3

    Once the eggplant is cool enough to handle, scoop out the soft flesh into a bowl and discard the skin.

  • 4

    Mash the eggplant flesh with tahini, lemon juice, minced garlic, ground cumin, and a pinch of the sea salt until it reaches a smoky and creamy consistency.

  • 5

    Rub the sirloin steak with olive oil and season both sides evenly with the remaining sea salt and black pepper.

  • 6

    Grill the steak for approximately 4 to 5 minutes per side for a medium-rare finish, then transfer to a board to rest for 5 minutes.

  • 7

    While the steak rests, toss the diced cucumber and tomato with the chopped fresh parsley in a small bowl.

  • 8

    Spread the baba ghanoush onto a plate, slice the steak against the grain, and arrange the beef over the eggplant dip, finishing with the fresh salad on top.