Steak with eggplant relish and roast potatoes
1 tbs, coarsely chopped
½ tsp, flaked
1 small, fienly chopped
Tikka masala paste
1 small, cut into 2cm pieces
Canned diced tomatoes
2 tsp, (malt)
Lean beef sirloin steak
500 g, 4x125
3 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
- Boil, steam or microwave potatoes until just tender. Drain. Place on prepared tray and lightly spray with oil. Sprinkle with rosemary and sea salt. Bake for 40 minutes or until crisp and golden.
- Meanwhile, heat oil in a medium saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add curry paste and cook for 1 minute. Add eggplant, tomatoes, vinegar and sugar. Bring to the boil. Reduce heat to low and simmer, covered, for 20 minutes or until eggplant is tender. Season relish with salt and freshly ground black pepper.
- Preheat a barbecue or chargrill over medium-high heat. Lightly spray steaks with oil. Cook for 3–4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside to rest for 5 minutes before serving. Serve steaks with eggplant relish and roast potatoes.