Juicy, juicy, juicy...
Ingredients - serves 2
2 x pieces of rump or rib eye steak of the same size
olive oil
salt, pepper
1 small aubergine
2 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
salt
finely chopped coriander |
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Method
1 Brush the steak with olive oil, season with salt and pepper. Heat a griddle or frying pan to smoking hot, griddle for 3-4 minutes each side depending on its thickness and how pink you like it. Move to a warm plate and allow to rest for a few minutes.
2 Trim the top off the aubergine and cut into 1cm slices, lengthways. Mix oil and dry spices then brush aubergine slices with it and grill or griddle to browned on both sides (it should take little longer than the steak). Dust a steak with chopped coriander then sandwich aubergine slices between it and the other steak. Press and cut into 2 generous steak sandwiches and serve with green salad.
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