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This Grilled Rib Fillet with Smoky Eggplant Salad is a fresh, vibrant meal that’s packed with flavour. Juicy rib fillet steaks are paired with a smoky charred eggplant salad, fresh cucumber, tomatoes, parsley and bursts of sweet pomegranate.
Light, colourful and full of Mediterranean-inspired flavours, it’s the perfect dish for entertaining or a healthy weeknight dinner.
4
45 minutes
15 minutes
This Grilled Rib Fillet with Smoky Eggplant Salad is a fresh, vibrant meal that’s packed with flavour.
Author:Australian Beef
4 Rib Fillet Steaks
1 tablespoon olive oil
1 large eggplant
1 punnet grape tomatoes, halved
1 Lebanese cucumber, diced
1/4 cup flat leaf parsley, leaves picked
1 tablespoon lemon juice
1 tablespoon caramelised balsamic vinegar
1 pomegranate, seeds removed
Cut a few slits in the eggplant and place directly over a gas flame. Cook for 10 minutes, rotating every few minutes as the skin chars and the eggplant softens. Remove to a tray or board using tongs and slice in half lengthways. Scoop flesh into a sieve set over a bowl and allow to drain for 20-30 minutes.
Brush steaks with oil and sprinkle with salt and pepper. Preheat a char grill or BBQ to very hot and cook steaks for 2-3 minutes per side for medium. Rest.
Finely chop the eggplant until it becomes slightly mushy and then place in a bowl with balsamic and lemon juice and stir until combined. Gently fold through tomato, cucumber, parsley and half the pomegranate seeds. Season with salt and pepper. Serve with remaining pomegranate on top.
