Seared Rib Eye Steak with Roasted Eggplant Puree

Seared Rib Eye Steak with Roasted Eggplant Puree


Yield: 4 People

Ingredients:

2x Ribeye Steaks 8oz

Eggplant Puree:

1 eggplant - cut in half
1/4 white onion - cut julienne
2 garlic cloves - roughly chopped
1/4 cup white wine

Quinoa Salad:

1 cup quinoa
11/2 water
1/2 pint cherry tomatoes - cut into halves
1/2 cremini mushrooms - cut into quarters

Dressing:

1 bunch of basil - washed/dried
1 bunch cilantro - washed/dried
1 bunch mint - washed/dried
1/4 vegetable oil
1 tbls lemon juice - strained
Salt

Method:

Preheat oven to 375 degrees Fahrenheit.

Quinoa Salad:



Add water to a small pot, bring water to a boil. Add quinoa, reduce heat to a low simmer and cover with lid. Cook for 20 minutes or until all the water has evaporated. Spread cooked quinoa over a cookie tray, fluff with a fork and allow to cool. In a pan add vegetable oil and place on high heat. When pan is hot, add the cremini mushrooms, sauté for 6-8 minutes or until the mushrooms have some colour. Just before removing the pan from the heat, add salt to taste.
Dressing:

After washing and drying the herbs place in a blender. Add oil, a pinch of salt and a squeeze of lemon juice. Blend until smooth.

To assemble, place quinoa and vegetables in a bowl. Add dressing and mix, season if necessary.


Eggplant Puree:

Rub eggplant with oil and salt. Place on a baking tray lined with parchment paper flesh side down. Place tray in oven and cook for 30 minutes or until flesh is tender. Remove and allow to cool for 5 minutes. When the eggplant is cool remove flesh from skin with a spoon and place in a metal bowl. In a small pan add vegetable oil, heat to medium on a stove top; add onions and garlic and sauté for 6 minutes. Deglaze with white wine and reduce until almost all liquid has evaporated.

Place the onion and garlic mixture into a blender with the eggplant. Add 3 tbls of vegetable oil and blend. If you find that the mixture is not blending well add more vegetable oil until forms a smooth puree.

Ribeye Steak:

Season one side of the steaks with salt. In a pan add a touch of vegetable oil. Place the pan on the stove top and turn to high heat. When the pan begins to smoke turn down the heat to medium and lay your steaks in the pan away from you salted side down. Season the second side of the steak with salt and cook on both side for 2 minutes for a medium rare. Remove the steak when it is cooked to your desired doneness. Let Steak rest for 4 minutes before cutting.