Beef Scotch Fillet Steak with Eggplant Quinoa Salad
TOTAL TIME: 25 MINUTES
4 x 180 g scotch fillet steaks, fat trimmed
2 tbsp olive oil
1 tbsp dried oregano leaves
1 tsp cumin seeds
1 tsp fennel seeds
Zest and juice of 1 lemon + extra wedges, to serve
1 large eggplant
2 x 250 g packets microwave brown rice & quinoa
1 tbsp caramelised balsamic vinegar
4 heirloom tomatoes, cut into wedges
1 Lebanese cucumber, diced
¼ cup coriander leaves
80 g goats cheese, crumbled
1 pomegranate, seeds removed
Cut a few slits in eggplant and place directly over a gas flame using tongs. Cook for 10 minutes, rotating every few minutes as the skin chars and eggplant softens. Place on a tray and slice in half lengthways. If you don't have a gas flame, you can roast your eggplant in the oven. Simply halve it lengthways, drizzle with oil and roast at 200°C until very tender. Scoop flesh into a sieve set over a bowl and allow to drain for 20 minutes.
Preheat a char-grill pan or barbecue to high. Brush steaks lightly with half the oil, season then sprinkle oregano, cumin, fennel and lemon zest over steaks. Cook for 3 to 4 minutes per side, or until cooked to your liking, brushing steaks with half the lemon juice while cooking to prevent spice rub burning. Remove steaks from heat, loosely cover with foil and allow to rest for 5 minutes.
Meanwhile, prepare quinoa and rice according to packet instructions. Place in a large bowl. Finely chop drained eggplant and add to bowl with remaining oil, balsamic vinegar and remaining lemon juice, stirring until combined. Stir through tomato, cucumber, coriander, goats cheese and half the pomegranate seeds. Season and top with remaining pomegranate seeds.
Serve steaks with eggplant quinoa salad and lemon wedges.