STRIPLOIN WITH AUBERGINE FRIES
Serves four
- 2 EMH beef striploin steaks
- salt
- freshly ground black pepper
- 1 medium aubergine
- 1 egg
- flour
- breadcrumbs
for coating:
- cold-pressed olive oil
for serving:
- your favourite sauce
Take the meat out of the fridge at least 30 minutes before cooking. Cut the aubergine into evenly shaped pieces of your preferred size. Place in a bowl, season with salt and pepper and mix well. Crack an egg onto one plate, put flour on a second plate and breadcrumbs on a third. Roll the aubergine pieces first in flour, shaking off the excess. Then dip in egg and finally coat in breadcrumbs. Arrange the fries on a wire rack set on a baking tray, drizzle with olive oil and bake in a preheated 190°C oven for 15 minutes or until golden and crispy.
Get the coals hot and season the meat with salt and pepper. Grill the steaks for 2-3 minutes per side. Transfer to a plate and cover with foil. Let rest for up to 10 minutes. Serve with the aubergine fries.
GRILLED STRIPLOIN WITH MILLET SALAD
Serves four
- 2 EMH striploin steaks
marinade:
- 2 tbsp cold-pressed olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 0.5 tsp cayenne pepper
- 0.5 tsp coconut palm sugar
- salt
- freshly ground black pepper
salad:
- 85-90 g millet
- 200 g tomatoes
- half a long cucumber
- a handful of dill and flat-leaf parsley
- salt
- cold-pressed olive oil
- juice of a quarter lemon
Mix the spices together. Place the meat in a marinating dish and rub the mixture evenly over all sides. Cover with cling film and refrigerate overnight. Cook the millet in salted water (don't let it turn to mush!), drain and rinse under cold water. Chop the cucumber, tomatoes and herbs. Season the millet with lemon juice, add 2-3 tbsp olive oil and toss with the vegetables and herbs.
Grill the steaks for 2-3 minutes per side. Then wrap in foil and let rest for 15 minutes. Slice the meat thinly and serve with the salad.
