Do you want to try a different way to have your steak? Check out this rib eye steak with aubergine caviar and grilled lemon. This is great with a big salad and maybe a few baked potato wedges on the side.
I do love to have a steak from time to time. But usually, steaks are served with a heavy creamy sauce, butter sauce or something like that. And while that can be tasty from time to time, I felt it was time to progress and make a more fresh take on how to serve a steak. Not only did I want to include more veggies in this meal, I also wanted to make it free from dairy and egg, so it’s suitable for people with various food intolerances. So the result is this rib eye steak with aubergine caviar and grilled lemon. Fresh, flavoursome yet quite light. And also a absolutely heavenly tasty.
Aubergine caviar might sound quite fancy, but it’s actually very easy to make. All you need to do is to toast of your aubergine in the oven, grill it in a pan to to darken the skin, as this will give the aubergine a more smokey taste. Chuck the aubergine in a blender with spices, garlic and parsley and blend until smooth. Then you have a aubergine caviar.
The grilled lemon is a key player in this dish as it adds flavour and acidity to the dish. But why should you grill the lemon?
First of all, it will break down the fibers in the lemon making the lemon even more juicy. Grilling it will also caramelise it, bringing out all its natural sweetness therefore giving it a slightly sweeter taste.
I recommend you serve the rib eye steak medium rare, and the recipe below is for medium rare. But feel free to cook it to your liking if you prefer it cook differently.
This recipe is for two persons, and will give you a generous portion of aubergine caviar, so there is a possibility of you have left overs of the caviar. If you do, it’s great with cruditees and as a spread on bread! But if you eat the whole lot, don’t feel bad, especially as it’s actually good for you.
Serve this rib with a big green salad and if you feel like it, a few baked potato wedges or why not some sweet potato fries.
Rib Eye Steak with Aubergine Caviar and Grilled Lemon
- 1 aubergine 300 g
- 0.5 tsp ground cumin
- 0.5 cup chopped parsley
- 3 gloves garlic
- Salt pepper
- 1 lemon
Rib Eye steaks
- 2 rib eye steaks around 200 g each
- Salt pepper
- Halv the aubergine lengthways, score and brush with oil. Season with salt and pepper and place the aubergine on a lined baking tray. Roast on full blast 250°C / gas mark 8, skin side down for 40 minutes until soft.
- Whilst the aubergine is cooking, take out our steaks so they can warm up to room temperature before cooking them.
- Take out your aubergines and grill them in a dry pan, skin side down, until the skin is darknened / blackend.
- Remove the aubergine from the pan and place on a plate to cool down slightly.
- Place the aubergine in a food processor, with skin on, together with garlic, cumin and parsley and blend until smooth. Season with salt and pepper to taste.
- Cut the lemon in half. Grill on a griddle pan (normal pan will do) until caramelised.
Rib Eye Steak
- Season the room temperature steaks with salt and pepper. Fry the steaks in a hot griddle pan. If you use a normal frying pan, add a bit of butter or oil. Fry for 2 minutes on one side, turn over, grill for another 2 minutes, and turn back over and repeat, so a total of 4 minutes on each side. Remove steaks from pan and leave to rest for 5 minutes.
- Before serving, drop the steaks back in the pan for 30 seconds each side.
- Serve with warm aubergine caviar, grilled lemons and a green salad.