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CHARRED THICK-CUT RIB EYE STEAK WITH STICKY EGGPLANT, CHILLI ASH SAUCE AND BLACKBERRY

Serves
4
Prep
30mins
Cook
30mins
DIFFICULTY
medium
Ingredients
  • 4 x thick cut Manning Valley Naturally Rib Eye steaks
  • 6 dried poblano chillies
  • 6 dried serrano chillies
  • 2 small red onions
  • 2 heads garlic
  • 6 cloves, toasted
  • 12 coriander seeds, toasted
  • 12 white peppercorns, toasted
  • ½ tsp cumin seeds, toasted
  • 4 allspice berries, toasted
  • 500ml beef stock
  • 250ml tomato passata
  • 2 tsp dark brown sugar
  • sea salt flakes and freshly-ground black pepper
  • 1 eggplant
  • ¼ cup tahini
  • 2 tsp Baharat spice mix
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp molasses
  • Nyon olives and chives, to garnish
Method
  • Place the chillies, onions and garlic in a preheated camp oven with the lid on set over a moderate flame for 5 minutes, until blackened. Transfer to a blender with the spices, stock, passata and sugar, and purée until very smooth. Season with salt and pepper, then pass through a fine sieve. Simmer over a low heat for 30 minutes, until thickened.
  • Cook the eggplant over a moderate flame for 20 minutes, turning often until completely softened. Pull the skin away, cut four 6cm discs, then discard the rest. Chop the eggplant flesh, then cook slowly in a saucepan over a moderate heat until thickened. Season with salt and pepper, then fold in the tahini and Baharat.
  • Drizzle the steaks with extra virgin olive oil and season with salt and pepper. Cook over a hot flame for 8 minutes, turning often until medium-rare. Allow to rest for 2 minutes. Spread the ash sauce on the plate and top with the carved steak. Spoon the eggplant mix into a 6cm ring mould and top with the skin and molasses. Garnish with Nyon olives and chives.
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