I cooked this recipe on Kerri-Anne as part of a segment celebrating the newly crowned champion and trophy winners from the 2010/2011 Sydney Royal Wine, Fine Food and Cheese & Dairy Produce Shows. For full details of the champions and trophy winners.
200g Stockyard Beef striploin steak
1 teaspoon (5ml) olive oil
1 medium (300g) eggplant, sliced thinly into rounds
2 thick slices Brasserie Bread Boulot
Fonterra Spreyton Duck River Premium Butter
1 tablespoon Hasham’s Walnut Chilli Dip
- Place a medium frying or griddle pan over medium heat. Brush the striploin steak and eggplant slices lightly with olive oil. Season both with salt and pepper.
- Place the oiled, seasoned steak in the hot pan or on griddle and cook for a minute or two before turning over to cook on the other side. (This seals the cut surfaces to retain juices.) After a minute test the meat by pressing gently with a clean finger. Do not use a fork or cut with a knife or you will lose the delicious juices in the meat.
- To compare, feel with one thumb between the thumb and forefinger of your other hand, right on the edge of your hand. The ‘give’ you feel is just like that of blood rare meat. Move your thumb just a little up the hand still between the thumb and forefinger, this is how it feels when it is rare. Move up a little further and that indicates medium, further still and it’s well done.
- Remove meat from the pan to rest. This lets the natural juices equalise throughout it, making the steak more tender and easy to carve. It also means that no blood will run out of the meat. Keep the meat in a warm place while you cook the eggplant.
- Using the same frying pan, cook the eggplant slices for one minute each side or until golden and tender.
- To serve, spread each slice of the sourdough with butter, top with striploin, walnut chilli dip and eggplant.
- Serve immediately.